Salad with fresh potatoes and vermouth

Table of contents:

Salad with fresh potatoes and vermouth
Salad with fresh potatoes and vermouth


  • 900 g fresh potatoes, cleaned
  • 2 tablespoons vermouth or white wine
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, pressed
  • 3 tablespoons mayonnaise
  • 5 tablespoons yogurt
  • ½ cucumber, sliced
  • 75 g fresh onion, chopped
  • 3 tablespoons fresh dill
  • 1 and ½ tablespoons tarragon
  • S alt and pepper to taste


Boil the potatoes in s alted water until soft. Drain and return to the pot. Turn on low heat and give them a good shake in the pot. Leave for a few minutes until the water evaporates from the heat. Transfer the potatoes to a bowl and let them cool slightly for 5 minutes.

Sprinkle with vermouth and vinegar. Season with s alt and pepper to taste. Stir and let the potatoes cool completely. Meanwhile, prepare the sauce by mixing the garlic, mayonnaise and yogurt in a bowl. Mix well.

When the potatoes are completely cooled, add the cucumbers, onions, dill and tarragon. Add the sauce. Mix well until it sticks all over. Serve the salad cold.

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