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dill-and-liberte-yogurt-potato-salad

Dill and Liberté Yogurt potato salad

Quantity :

8. Do not freeze.

Cooking time :

Preparation time:

Ingrédients

  • 4 big potatoes, steamed and cooled
  • 2 hard-boiled eggs
  • 4 chopped shallots
  • 2 chopped celery branches
  • ¼ cup chopped parsley (50 ml)
  • ¼ cup fresh dill (50 ml)
  • 1 tablespoon dried dill (15 ml)
  • Salt, pepper, pinch of paprika

 

Vinaigrette:

Preparation

  1. Cut potatoes and eggs into small pieces and mix in large bowl. Add vegetables and seasonings.

 

Vinaigrette:

  1. Mix all ingredients.
  2. Add enough vinaigrette to salad to dampen and mix everything. Refrigerate for at least 2 hours before serving.
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