Potato salad


150 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt

500 g potatoes

2 small red onions

1 spring onion

15 g parsley

15 g chives

15 g dill

50 g cooked peas 

50 g green beans 

150 g diced cooked ham 

2 eggs

50 ml of olive oil

salt with black pepper

  1. Peel and slice the potatoes into cubes. Cook the potatoes in salted boiling water until ready. You can check the cooking time by piercing a potato with a fork. If it sinks in easily, the potato is ready.
  2. Wash the green beans and remove the two ends, blanch for 5 minutes, drain and cool with ice water to keep the colour bright.
  3. Boil 2 eggs for 10 minutes, let them cool and remove the shell. Place them on a plate and mash them with a fork.
  4. Meanwhile, chop all the aromatic herbs and slice a red onion.
  5. Put everything in a medium-sized bowl. Then add the mashed eggs and yoghurt.
  6. Stir and gently add the potatoes, ham cubes, green beans and peas.
  7. Season with black pepper and finish with some herbs to taste.