Kohlrabi and Potato Wedges with Corn Salad

Ingredients

• 400 g waxy potatoes (4 medium potatoes)
• 400 g small kohlrabi (2 small kohlrabi)
• 3 tbsp olive oil
• Salt
• black pepper
• 300 g corn (drained, canned)
• 1 tart apple (e.g., Granny Smith)
• 1 tbsp Lemon Juice
• 2 dill pickles
• 1 onion
• 80 g salad cream (4 tbsp)
• 40 g yogurt (1.5% fat) (2 tbsp)
• Chives

Instructions

1. 1.

   Peel and wash potatoes and kohlrabi, cut into wedges. Toss with olive oil, salt, pepper and spread on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan 180°C; gas: level 3) for about 35 minutes, turning occasionally.

2. 2.

   Meanwhile, drain corn in a sieve. Peel the apple, quarter it, remove the core and dice finely. Mix with lemon juice. Drain the pickles, reserving the liquid, then dice them very small. Peel the onion and finely chop it.

3. 3.

   Whisk salad cream with yogurt and a bit of pickle liquid, season with salt and pepper, then fold in corn, pickles, onion and apple. Spoon into bowls. Wash chives, dry shake, chop and sprinkle over the salad.

4. 4.

   Serve baked kohlrabi and potato wedges with the salad. Enjoy!