Greek yogurt potato salad.
Mixing & DressingIngredients
- 3 potatoes (430g).
- 40 grams of carrots.
- 1 cucumber pickle (approximately 35g).
- Three boiled eggs.
- 2 tablespoons of Greek yogurt (approximately 80g).
- 1/3 teaspoon of salt.
- 1 tablespoon of sugar.
- A pinch of black pepper.
Instructions
Slice the potatoes to a thickness of 7-8 mm and soak them in cold water to remove excess starch.
Once the water in the steamer is boiling, add the potatoes and steam them over medium heat for 7 minutes.
Dice the carrots and place them on top of the potatoes that have been steamed for 7 minutes. Steam for an additional 3 minutes (total steaming time: 10 minutes).
The soft-boiled egg is mashed slightly, leaving a bit of texture.
After finely chopping the pickles, squeeze out as much moisture as possible using a kitchen towel.
Place the cooked potatoes and carrots in a mixing bowl and let them cool slightly. Then, mash them gently to avoid creating a texture like Korean radish porridge.
Combine the cracked eggs, chopped carrots, pickles, Greek yogurt, salt, sugar, and pepper in a bowl and gently mix.