This salad is the best for the grill. Fits perfectly with sausage and neck

The season for young potatoes began. So let’s use these vegetables in the kitchen in different ways. This time we give a recipe for potato salad, ideal for . Nothing prevents you from giving it to dinner.

Young potatoes are the base of potato salad. We also add other vegetables to it, i.e. red onion, radish, germination and aromatic greens. The whole is complemented by a lighter yogurt-glaze sauce.

What ingredients do we need to make potato salad?

Vegetables:

• 600 g of young potatoes;
• 4 radishes;
• 3 Cornish;
• 1/2 red onion;
• 2 tablespoons of fennel;
• 2 tablespoons of chives.

Sos:

• 2 tablespoons of oil;
• 2 tablespoons of lemon juice;
• 1 tablespoon of mayonnaise;
• 1 tablespoon of thick natural yogurt;
• 1 teaspoon of mustard;
• Spices: salt, pepper as desired.

To make a grill potato salad, at the beginning we scrub the young potatoes and then cook them in salted water until they become soft. However, be careful not to overcook them.

After cooking, strain the vegetables and leave them to cool. During this time, we cut the onion into feathers, and radishes and cubic channel. In turn, chop the dill and chives finely.

Cut the cooled potatoes into quarters and throw them into a bowl together with onions, radishes and gruelish. In a small dish, we combine olive oil, lemon juice, mayonnaise, natural yogurt and mustard. Season the whole at your discretion with salt and pepper and mix thoroughly so that a smooth sauce is formed.

Mix the prepared sauce with dill and chives, and then pour it with vegetables. Put the potato salad in the fridge for at least 3 hours – During this time all the flavors will bite well. In addition, a chilled snack goes best with hot grilled meat.