Potato Cauliflower Salad

Ingredients

• 1 head cauliflower
• 400 g cooked potatoes (from yesterday)
• 1 small jar pickled cucumbers
• 1 bunch dill
• 2 tbsp chopped chives
• 300 g yogurt
• 2 tbsp sunflower oil
• 2 Garlic cloves
• Salt
• ground pepper

Instructions

1. 1.

   Slice the potatoes into rounds.

2. 2.

   Break the cauliflower into florets and rinse them under running water, then drain. Bring a pot of salted water to a boil and cook the cauliflower for about 8 minutes, then drain, shock in ice water, and drain again.

3. 3.

   Reserve some pickled cucumbers for garnish; dice the rest.

4. 4.

   Wash, dry, and chop the dill.

5. 5.

   Whisk yogurt with oil, pressed garlic, salt, and pepper, tasting as you go.

6. 6.

   Combine potatoes, cauliflower, and cucumber cubes with the herbs, then stir in the yogurt sauce. Serve garnished with fan‑shaped pickled cucumbers.