Beilage
Japanese-Style Creamy Potato Salad
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Japanese-Style Creamy Potato Salad
was Sie brauchen
Zutaten
potatoes (peeled after boiling)Obst & Gemüse4 Stücke
eggs (hard boiled)Andere4 Stücke
cucumber (medium, thinly sliced)Obst & Gemüse0,5 Stücke
bacon (cooked until crisp)Fleisch150 g
Greek yoghurtMilchprodukte45 ml
mayonnaise (Japanese Kewpie if possible)Vorräte45 ml
mustardVorräte30 ml
milkMilchprodukte30 ml
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
320kcal
- Kohlenhydrate
- 28 g
- Eiweiß
- 16 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the potatoes and eggs
- Boil the potatoes until tender, then peel them.
- Boil the eggs until hard boiled, then peel and cut them.
- Schritt 2
Cook the bacon
- Cook the bacon in a pan until crisp.
- Schritt 3
Make the dressing
- Mix the Greek yoghurt, mayo, mustard, milk and black pepper together.
- Schritt 4
Assemble the salad
- Put the potatoes, eggs, bacon and cucumber in a bowl.
- Pour over the dressing and mix gently.