Potato and cucumber salad with yoghurt dressing


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 269 Kcal, 10g Protein, 32g Carbohydrates, 11g Fat


Ingredients

  • Dressing
  • 1.5 tbsp lemon juice
  • 1 tbsp olive oil
  • 90 g plain yoghurt
  • 1.5 tbsp tahini (sesame paste)
  • 0.5 tsp salt
  • a little pepper
  • Potatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 400 g new potatoes, cut into approx. 5 mm slices
  • Salad
  • 1 cucumber, thinly sliced
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 bunch radish, thinly sliced

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Instructions

  • Dressing

    Mix the lemon juice, oil, yoghurt and tahini in a bowl, season.
  • Potatoes

    Heat the oil in a non-stick frying pan, fry the potatoes over a medium heat for approx. 15 mins., turning occasionally, season with salt. Add the potatoes to the dressing while still slightly warm, mix.
  • Salad

    Add the cucumber, radishes, chickpeas and parsley, mix.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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