- Prep Time15 min
- Cook Time13 min
- Total Time28 min
INGREDIENTS
Für 4 Personen
- 1 kg early potatoes
- 1 tbsp olive oil
- 150 g bedda Greek Style plain + 2 tbsp. of the brine
- 1 red onion, thinly sliced
- 3 tablespoons of crispy fried onions
- 1 small bunch of chives
- 200 g bedda mayo
- 200 g vegan yogurt
- 2 tsp mustard
- 2 chopped garlic cloves
- 1 tbsp lemon juice
- 2 tbsp Sweet Pickle Relish
- Spices salt, pepper
INSTRUCTIONS
Boil the potatoes in salted water for 5-10 minutes until they are soft but still slightly firm to the bite. Then drain and leave to cool.
Prepare the dressing in a large salad bowl. To do this, mix together bedda mayo, yogurt, mustard, garlic, lemon juice, relish, bedda Greek Style plain’s brine and a pinch of salt and pepper.
Add the diced bedda Greek Style, sliced red onion, fried onions and chives to the dressing.
After cooling, cut the potatoes into halves. Then rub the potatoes with olive oil and sprinkle with salt and pepper. Then place the potato halves cut side down on a baking sheet lined with baking paper and place on the middle rack in the oven. Grill for about 5 minutes, flip and grill again for 3-5 minutes until browned and crispy. Depending on the size of the grill, do not put all the potato halves on at the same time, but one at a time.
Add the baked potatoes to the salad bowl and mix everything well. Serve either still warm or chilled.
