Ingredients
Scale
- 350g Potatoes
- 50ml Yogurt
- 35g Cornichons or Pickles
- 1 hard-boiled egg
- ½ Tbsp Dijon Mustard
- 2-3 Stalks Fresh Parsley
- 20ml Pickle Juice
- ½ Small White Onion (Optional)
- Curry Powder
- Salt & Pepper
Instructions
- Thoroughly wash and clean your potatoes.
- If they are roughly the same size, just throw them in a pot of boiling water; otherwise cut them into chunks of approximately the same size so they cook evenly.
- Salt your water when boiling and let them cook until soft (but not too soft) – this depends on the size of your potatoes, but should be approximately 20 minutes for medium sized ones.
- Also boil your egg until hard, either in a separate pot or just throw it in with your potatoes.
- In the meantime, mix your yogurt, mustard and pickle juice.
- Season with salt, pepper, and a pinch of curry powder.
- Finely chop the parsley, as well as the onion if using.
- Cut your pickles into slices or chunks as well and set everything aside.
- When the potatoes are done, drain the water and let them cool. You can peel them, but we like the peel on for extra nutrition and texture.
- When cool enough to handle, cut them into chunks and place in a bowl.
- Pour your yogurt mix over the top and mix well (add your onion at this point if you have it) then stir in the pickles and parsley.
- Peel your egg and cut that into chunks too, then add it to the mix last to avoid mushing it up too much.
- Season with salt and pepper to taste before placing it in the fridge.
- There should be some dressing left, as this will get soaked up while the salad cools - if you feel the mix is too dry at this point, add a little more pickle juice!
- Cook Time: 20 minutes
Nutrition
- Serving Size: 400g
- Calories: 369
- Sugar: 8.6g
- Sodium: 739mg
- Fat: 6.1g
- Saturated Fat: 2.1g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 63.7g
- Fiber: 9.9g
- Protein: 15.3g
- Cholesterol: 167mg