Products:
- 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
Preparation:
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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