Potato salad remake: The new star of your barbecue grill

When this salad appears on the table, even the best-grilled sausage takes a back seat. It's a delicious addition to the grill, pairing wonderfully with meats, but it can also shine as the main attraction. While Germans claim its origin, the dish quickly spread throughout Europe. In my recipe, I opt for a slightly lighter version with a yogurt-mayonnaise sauce, enhanced with olive oil and mustard. Simply mouth-watering!

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

The salad, made with new potatoes, works great as a side for grilling. Chill it in the refrigerator beforehand for an even better taste. You can serve it chilled, providing a refreshing touch during outdoor grilling.

Ingredients

• 1.3 lbs of new potatoes
• Half of 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 yogurt
• 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 into thin slices 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. Add olive oil, mustard, yogurt, lemon juice, salt, and pepper to a jar. Seal and shake vigorously until a smooth sauce forms.
7. Add the chopped dill and chives to the sauce and mix well.
8. Mix the vegetables with the sauce and refrigerate for 3-4 hours to allow the flavors to meld well.

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