Potato Salad with Yogurt Dressing

Ingredients

• 1 kg small early potatoes
• Salt
• 1 Red Onion
• 4 Spring Onions
• 2 bunches mixed herbs (e.g., parsley, arugula, basil)
• 2 fresh garlic cloves
• 100 g low‑fat quark
• 100 g yogurt (1.5% fat)
• 2 tbsp lemon juice
• 1 tbsp white balsamic vinegar
• Pepper
• a pinch of sugar

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 30 minutes. Drain, let cool, then cut into bite‑sized pieces.

2. 2.

   While the potatoes cook, peel the onion and slice thinly into rings. Wash and trim spring onions, cutting them diagonally into rings.

3. 3.

   Rinse herbs, shake dry, and finely chop. Peel garlic, press through a garlic press into a bowl, and mix with herbs and quark.

4. 4.

   For the dressing whisk yogurt with lemon juice, vinegar, salt, pepper, sugar, and 1–2 tbsp water.

5. 5.

   Combine all prepared salad ingredients in a bowl, dollop herb‑quark on top, drizzle with dressing, and serve.