Potato Salad with Capers

Ingredients

• 800 g boiling potatoes
• Salt
• 2 hard‑boiled eggs
• 2 pickles
• 4 tbsp natural yogurt
• 2 tbsp mayonnaise
• 2 tbsp pickle brine
• 1 tsp medium‑hot mustard
• pepper (from grinder)
• 1 tbsp capers (glass)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them in boiling salted water for 25 minutes. Drain, rinse with cold water, let cool, peel, halve and slice.

2. 2.

   Peel the eggs and chop them. Drain the pickles and dice into small cubes.

3. 3.

   For the dressing whisk together yogurt, mayonnaise, pickle brine and mustard; season with salt and pepper. Mix the potatoes with capers, pickles, eggs, parsley and dressing, taste again, adjust seasoning if needed, and serve on a platter.