Buy all ingredients right below the recipe
Ingredients
- 500 g raw potatoes (cooking type A)
- 50 g white onion
- 80 g pickled cucumbers
- 2 pcs cooked eggs size M
- 250 g any apples with skin
- 1 medium carrot (approx. 150 g)
- 200 g Greek yogurt (0 % fat)
- 100 g frozen peas (thawed)
- 1 tablespoon lemon juice
- Salt
- Pepper
Instructions
- 1First, cook the potatoes in their skins at least 12 hours in advance: Place them in water, salt, bring the water to a boil, and cook the potatoes for 22–25 minutes over low heat. Once the potatoes are cooked, drain them and let them cool.
- 2Meanwhile, prepare the other ingredients: Finely chop the cucumbers and white onion, dice the apples into 1 cm × 1 cm cubes, and coarsely grate the carrots and eggs.
- 3Once the potatoes are cool, peel them, cut them into cubes (also approx. 1 cm × 1 cm), and place them in a large bowl. Then add Greek yogurt, peas, cucumbers, white onion, carrots, lemon juice, salt, pepper, apples, and eggs to the potatoes and mix everything thoroughly.
- 4Let the prepared salad rest in the refrigerator for at least 1 hour, then serve.
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The author of the photograph is Barbora Lundgren.