Potato Salad with Egg and Yogurt

Ingredients

• 800 g new potatoes
• Salt
• 200 g peas
• 4 eggs
• 150 g Greek yogurt
• 150 ml Vegetable broth
• 1 tsp sharp mustard
• 2 tbsp chives rings
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in salted water for about 30 minutes.

2. 2.

   Blanch the peas in salted water for 2-3 minutes, shock in ice water, then drain. Boil the eggs for about 10 minutes, cool, peel, and cut into wedges.

3. 3.

   Drain the potatoes and let them cool to lukewarm.

4. 4.

   Whisk the yogurt with broth, mustard, chives, vinegar, salt, and pepper. Dice the potatoes and mix with peas and egg, then fold in the dressing. Let sit for about 10 minutes, taste, and serve.