Potato and cucumber salad with yoghurt dressing

Potato and cucumber salad with yoghurt dressing

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / people: 269 kcal
, Fat: 11 g
, Carbohydrate: 32 g
, Protein: 10 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 ½ tbsp lemon juice
1 tbsp olive oil
90 g plain yoghurt
1 ½ tbsp tahini (sesame paste) (sesame paste)
½ tsp salt
a little pepper

Potatoes

1 tbsp olive oil
400 g new potato, cut into approx. 5 mm slices
1 tsp salt

Salad

1 cucumber, thinly sliced
1 bunch radish, thinly sliced
1 tin chickpeas (approx. 400 g), rinsed, drained
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Dressing

Mix the lemon juice, oil, yoghurt and tahini in a bowl, season.

Potatoes

Heat the oil in a non-stick frying pan, fry the potatoes over a medium heat for approx. 15 mins., turning occasionally, season with salt. Add the potatoes to the dressing while still slightly warm, mix.

Salad

Add the cucumber, radishes, chickpeas and parsley, mix.

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