Side Dishes

• Red potato salad

• Portions : 8
• Cooking time : 20 to 25 min
• Preparation : 10 to 12 min

Ingredients

• 1.2 kg (2 1/2 lbs.) of medium red-skinned potatoes
• 4 hard-boiled eggs, coarsely chopped
• 2 branches of celery, cubed (250 ml or 1 cup)
• 1 large red pepper, cubed (375 ml or 1 1/2 cups)
• 125 ml (1/2 cup) red onions, cubed
• 2 large dill pickles, cubed (125 ml (1/2 cup)
• 125 ml (1/2 cup) plain yogurt
• 50 ml (¼ cup) light mayonnaise
• 30 ml (2 tbsp.) vinegar

Preparation

Preheat oven to 205°C (400°F).

Boil eggs for 10 minutes and set aside.

Wash potatoes and then boil, skin on, for 20 to 25 minutes, or until tender. Drain and place on a plate. Puncture skin to allow steam to escape and cool for 5 minutes.

Coarsely chop potatoes leaving skin on and put into a large salad bowl. Add eggs, celery, red pepper, red onion and dill pickles. Mix.

Mix yogurt, mayonnaise, and vinegar in a small bowl and then add to potato salad. Refrigerate salad for 4 hours before serving. Can keep in the refrigerator for 2 days.

You can also use any other type of potato. For a more creamy texture, add 15 ml (1 tbsp.) mayonnaise and 30 ml (tbsp.) of plain yogurt.