Jacket Potato Salad with Sorrel, Yogurt and Cheese

Jacket Potato Salad with Sorrel, Yogurt and Cheese

30 min
Easy
1 serv.
419 g / 1 serv.

Rating

Average rating:—

Description

Salad of young jacket potatoes with sorrel, Greek yogurt and blue cheese

  1. Wash the young potatoes thoroughly, leaving the skin on
  2. Boil the potatoes in their skins until tender (about 15-20 minutes after boiling)
  3. Drain the water and let the potatoes cool slightly
  4. Cut the potatoes into large pieces
  5. Wash and dry the sorrel, cut into thin strips
  6. Finely chop the green onions
  7. Crumble the blue cheese into small pieces
  8. Squeeze the juice from a quarter of a lemon
  9. In a large bowl, mix Greek yogurt, lemon juice, unrefined sunflower oil, salt and pepper
  10. Add potatoes, sorrel and green onions to the dressing, mix gently
  11. Sprinkle the salad with crumbled blue cheese
  12. Serve the salad immediately after preparation
353
84 kcal / 100 g
kcal
15.3 g
3.6 g / 100 g
Protein
48.9 g
11.7 g / 100 g
Carbohydrates
11.3 g
2.7 g / 100 g
Fats