Vegetable Salad with Fresh Dressing

Ingredients

• 500 g starchy potatoes
• Salt
• 2 Zucchini
• 150 g peas
• 2 bell peppers (red and yellow)
• 2 Tomatoes
• 1 Red Onion
• 150 g corn kernels (canned)
• 100 g yogurt
• 2 tbsp lemon juice
• 1 pinch sugar
• 2 tbsp chives

Instructions

1. 1.

   Peel, wash, dice the potatoes and cook in salted water for about 15 minutes. Wash and slice the zucchini into thin strips. Add peas to the pot during the last 1-2 minutes of cooking and let them steam with the potatoes. Drain and set aside.

2. 2.

   Wash, trim, and slice the bell peppers into strips. Wash, quarter, seed, and slice the tomatoes similarly. Peel, halve, and slice the onion. Drain the corn well and mix all prepared ingredients in bowls.

3. 3.

   Whisk yogurt with lemon juice, 1–2 tbsp water, and sugar; season with salt.

4. 4.

   Drizzle dressing over the vegetables and serve garnished with chives.