No barbecue is complete without a potato salad, and if left (that is not happening), you can eat it the next day at the work.
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Ingredients
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- 500 gr potatoes ,
- 2 tablespoons mustard, mild ,
- 70 gr mayonnaise ,
- 70 gr yogurt, drained ,
- 100 gr peas, boiled ,
- 100 gr red beans ,
- 4 slices of bacon, cut in the middle ,
- 2 lemons, zest ,
- 1 lemon, juice ,
- 1 teaspoon smoked paprika ,
- 2 tablespoons olive oil ,
- 3 tablespoons white wine vinegar ,
- 4 spring onions ,
- salt ,
- pepper
Instructions
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- Preheat the oven to 180 °C. ,
- Put the bacon on a baking sheet and bake for 10 minutes. ,
- Keep the potatoes with their skin and wash them thoroughly. ,
- Put them in a saucepan with cold water, add salt and put them on a high heat. Boil for 30-40 minutes. ,
- Fork them to check if they have boiled. ,
- Then strain and leave them aside to cool for 10 minutes. ,
- In a large bowl, put the mustard, mayonnaise, yoghurt, lemon zest, lemon juice, pepper, salt, paprika and stir with a wire until the ingredients are homogenized. ,
- Once the potatoes have cooled, peel them off and cut them irregularly into large pieces. ,
- Add salt, pepper, olive oil, vinegar and mix. ,
- Then put the potatoes in the marinade and add the peas, bacon and red beans. ,
- Chop the fresh onions. ,
- Mix with a wooden spoon and transfer to a serving bowl. ,
- Serve with a few slices of fresh onions.
