A lighter potato salad steals the show at barbecues

When this salad is on the table, even the best-grilled sausage plays second fiddle. It's a delightful addition to any barbecue spread that pairs beautifully with meats but can also shine as the main attraction. While Germans assert its origins, it swiftly spread across Europe. In my recipe, I've opted for a slightly lighter version with a yoghurt-mayonnaise sauce incorporating olive oil and mustard. Simply mouth-watering!

This potato salad impresses with its lightness. It is based on new potatoes, combined with pickles and a yoghurt-mayonnaise sauce, all garnished with chives and dill. Nothing more is needed for pure happiness here.

The salad made with new potatoes works wonderfully as a side for barbecues. Chill it in the fridge for an even better taste. It can be served cold, providing a refreshing touch during outdoor barbecues.

Ingredients

• 600 grams of new potatoes,
• half a red onion,
• 2 pickles,
• half a bunch of dill,
• 2 tablespoons of chopped chives,

Salad dressing:

• 2 tablespoons of olive oil,
• 2 tablespoons of lemon juice,
• 2 teaspoons of brown mustard,
• 1 tablespoon of mayonnaise,
• 1 tablespoon of thick natural yoghurt,
• salt and pepper to taste.

Preparation method:

1. Scrub the new potatoes and cook them in salted water until tender. Be careful not to overcook them.
2. Drain and set aside to cool.
3. Slice the red onion thinly and cut the pickles into small cubes.
4. Cut the new potatoes into halves or quarters and place them in a bowl.
5. Add the onion and pickles to the bowl.
6. In a jar, add olive oil, mustard, yoghurt, lemon juice, salt, and pepper. Seal and shake vigorously until a smooth sauce forms.
7. Add the chopped dill and chives to the sauce and mix.
8. Combine the vegetables with the sauce and refrigerate for 3-4 hours to allow the flavours to meld well.

Your delicious potato salad is now ready. Enjoy your meal!