Spicy Vegetable Salad

Ingredients

• 1 kg waxy potatoes
• Salt
• 4 eggs
• 0.5 lemon
• 185 g canned tuna in own juice
• 40 g capers
• 300 g Yogurt (0.3% fat)
• 150 g Sour cream
• 3 tbsp olive oil
• Pepper
• 500 g carrots
• 200 g frozen peas
• 150 g green beans
• 1 large red onion

Instructions

1. 1.

   Wash the potatoes thoroughly, cook with skins in salted water for 20-30 minutes depending on size. Drain, rinse under cold water and let cool slightly before peeling completely.

2. 2.

   Place eggs in boiling water and hard boil for 8-9 minutes. Drain, rinse under cold water and set aside.

3. 3.

   Squeeze lemon juice. Drain tuna and capers. Combine with lemon juice, yogurt, sour cream, and olive oil in a tall bowl. Blend with an immersion blender until smooth. Season with salt and pepper, then refrigerate.

4. 4.

   Wash, trim, and dice carrots finely; cook in boiling salted water for 5-6 minutes. Add peas after 3 minutes. Drain, rinse under cold water and let drain well.

5. 5.

   Wash and trim green beans; boil in salted water for 8 minutes. Drain, rinse under cold water and let drain well.

6. 6.

   Peel the onion and chop very finely. Bring vinegar with double the amount of water to a boil; cook onion for 1 minute. Drain, rinse under cold water and let drain well.

7. 7.

   Cut cooled potatoes into roughly 1 cm cubes.

8. 8.

   Combine all prepared vegetables with the sauce. Season to taste with salt, pepper, and lemon juice. Peel eggs, halve or quarter them, and use as garnish before serving.