Potato Salad with Vegetables and Grana Padano

Ingredients

• 600 g new waxy potatoes
• 100 g Grana Padano
• 4 tbsp rapeseed oil
• 2 tbsp whole grain breadcrumbs
• Salt
• Pepper
• 1 Zucchini
• 1 eggplant
• 200 g Cherry tomatoes
• 1 bundle mixed herbs (20 g; e.g., dill and chives)
• 1 Red Onion
• 400 g yogurt (3.5% fat)
• 1 tsp Mustard

Instructions

1. 1.

   Wash, peel, and cut potatoes into wedges. Grate half of the Grana Padano finely and mix with 2 tbsp oil and breadcrumbs. Season with salt and pepper and combine well. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) covered for 20 minutes, then uncovered for 20–30 minutes. Remove and let cool for 15 minutes.

2. 2.

   Meanwhile wash and peel zucchini and eggplant. Dice them into cubes. Heat the remaining oil in a pan and sauté the vegetable cubes over medium heat for 10 minutes. Season with salt and pepper.

3. 3.

   Wash and halve the tomatoes. Wash the herbs, shake dry, pluck stems or leaves, and chop. Peel the onion and finely dice it.

4. 4.

   Whisk yogurt with herbs, diced onion, and mustard; season with salt and pepper. Grate the remaining Grana Padano and crumble roughly.

5. 5.

   Combine potato wedges with sautéed vegetables and tomatoes. Fold in the yogurt sauce and grated Grana Padano, then serve.