Potato Salad with Yogurt Vinaigrette and Mint

Ingredients

• 600 g new, small potatoes
• 1 Red Onion
• 2 tsp chopped mint
• 2 tbsp white balsamic vinegar
• 4 tbsp vegetable broth
• Salt
• black pepper (freshly ground)
• sugar (to taste)
• 150 g low-fat natural yogurt
• 2 tbsp lemon juice
• white pepper
• 2 tbsp chives ribbons
• mint (for garnish)

Instructions

1. 1.

   Wash potatoes thoroughly and cook in salted water for about 25 minutes, then drain and let cool. Peel onion, slice into very thin rings, and sauté in 1 tbsp oil until translucent. Whisk vinegar, broth, salt, pepper, and sugar to make a salad dressing. Cut potatoes with skins on into quarters or eighths depending on size, mix with the dressing, half the mint, and onions; let rest for at least 1 hour.

2. 2.

   Season yogurt with white pepper, salt, and lemon juice. Stir in chives ribbons and remaining mint. Divide potato salad into bowls, top with a spoonful of yogurt dressing, and garnish with mint before serving.