Potato-Egg Salad

Ingredients

• 100 g frozen peas
• 600 g potatoes (starchy)
• Salt
• 250 g young carrots
• 2 Eggs (size M)
• 1 small head of lettuce
• 200 g yogurt
• 100 g salad mayonnaise
• 1 lemon (lemon juice)
• Salt
• pepper from the grinder
• 1 pinch sugar
• parsley (for garnish)

Instructions

1. 1.

   Let peas thaw. Wash potatoes and cook in salted water for 20-25 minutes. Peel carrots, cut lengthwise into halves and then into pieces. Cook in salted water for 6-8 minutes. Hard boil eggs.

2. 2.

   Drain carrots and eggs. Shock eggs in cold water and peel.

3. 3.

   Drain potatoes and peel. Let cool slightly and slice into rounds. Clean lettuce, rinse, tear into bite-sized pieces and pat dry.

4. 4.

   Whisk yogurt with salad mayonnaise and lemon juice. Season with salt, pepper and sugar.

5. 5.

   Combine potatoes, carrots and peas with the dressing. Quarter eggs. Gently fold in lettuce and eggs. Serve the salad garnished with parsley.