Potato Egg Salad

Ingredients

• 700 g waxy potatoes
• Salt
• 4 eggs
• 2 stalks celery
• 1 onion
• 2 apples (e.g., Boskop)
• 2 tbsp lemon juice
• 300 g natural yogurt
• 200 g mayonnaise
• 1 tbsp Dijon mustard
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the potatoes in boiling salted water for about 25 minutes. Drain, let steam off and peel while still hot.

2. 2.

   Boil the eggs for 10 minutes, drain, shock in cold water and peel.

3. 3.

   Wash, trim and halve the celery lengthwise; slice into thin strips. Peel and finely chop the onion. Wash the apples, quarter them, remove cores and cut into bite‑sized pieces. Toss immediately with lemon juice.

4. 4.

   Whisk together yogurt, mayonnaise and mustard; season with salt and pepper. Cube the potatoes, chop the eggs and combine all ingredients in a bowl. Taste again and adjust seasoning before serving on a plate.