A quick Christmas salad. The base is potatoes, the additions are pleasantly crunchy

This quick holiday salad is colorful joy on a plate. Small, delicate potatoes, crispy peppers and celery, aromatic onions and sweet corn create a great combination. Everything is covered with a light sauce based on mayonnaise, yogurt and mustard. If you cook the potatoes well in advance, preparing this snack will only take a few minutes. The salad is a stand-alone dish or you can serve it as an addition to other dishes.

Ingredients:

• 500 g small potatoes,
• large red pepper,
• 200 g canned corn,
• red onion,
• a teaspoon of wine vinegar,
• stalk of celery,
• fresh dill and chives,
• a large spoon of mayonnaise,
• 2 tablespoons of natural yogurt,
• a teaspoon of mustard,
• salt and black pepper.

How to do it:

Prepare the vegetables. Boil small potatoes in their jackets in salted water, then cool, peel and cut in half. Cut the pepper in half, remove the seeds and membranes, and cut into cubes. Finely chop the celery stalk and drain the corn in a sieve. Peel the onion and chop it into small cubes, sprinkle with vinegar, sprinkle with salt, mix and set aside for 15 minutes – this will allow the onion to marinate and gain an aromatic flavor. Do you value milder flavors? Skip the marinade and pour boiling water over the raw onion to remove its sharpness.

Place the prepared ingredients in a large bowl. Get on with the dressing. In a smaller bowl, mix mayonnaise, yogurt and mustard. Season with salt and black pepper, mix again and pour the sauce into a large bowl. Depending on your needs, you can change the proportion between mayonnaise and yogurt to obtain a lighter or creamier sauce.

Mix the salad thoroughly and set aside for about 20 minutesfor the flavors to combine. Decorate a quick Christmas salad with finely chopped dill and chives, and then serve it to the table.

Source: Terazgotuje.pl