1. Cook the potatoes:
Boil the potatoes in plenty of unsalted water for about 20 minutes until tender. Then rinse briefly, peel while still warm, and let cool completely. This step can also be done the evening before.
2. Slice & layer the potatoes:
Slice the cooled potatoes thinly and place them in a large salad bowl. Season with salt, pepper, and dried salad herbs.
3. Fold in the pickles:
Thinly slice the pickles and gently fold them into the potatoes.
4. Sauté the onions:
Finely dice a small onion and sauté oil until translucent (do not brown). Deglaze with vegetable broth and season with salt and pepper.
5. Add the broth:
Pour the warm broth over the potatoes and gently mix so the potatoes absorb the flavors.
6. Prepare the dressing:
Stir the yogurt, mustard, vinegar, and pickle juice until smooth.
7. Combine & garnish:
Pour the dressing over the potatoes and fold gently. Garnish with freshly chopped chives and adjust seasoning if needed.
Nutrition Facts (approx. per serving)
- Energy: 280 kcal
- Carbohydrates: 36 g
- Protein: 5 g
- Fat: 10 g
- Fiber: 4 g
