Salad with young baked potatoes and dill dip

Potato salad is my family summer favorite and easy to make. The ideal dish for bbq’s and parties. This particular potato salad recipe is refreshing thanks to fresh cucumber and dill sauce.

You should make it if you love potatoes as much as I do.

So here is the recipe.

Quick and easy 🙂

 

Salad with young baked potatoes and dill dip

Delicious salad with new potatoes. Perfect for bbq

Course Salad, Side Dish
Keyword delicious, yummy
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients

  • 500 g young potatoes
  • 60 ml olive oil
  • 6 quail eggs
  • 4 small ground cucumbers
  • salt
  • pepper

For the dill dip

  • 125 g greek yoghurt
  • bunch of dill
  • 2 cloves of garlic
  • salt
  • pepper

Decoration

  • chive
  • sliced green onion

Instructions

  1. Boil the potatoes in hot water for 8-10min

  2. After cooking, mix in olive oil, salt and bake in 190 ° C for 30 minutes or until the crust becomes brown and crunchy.

  3. In the meantime, prepare the dip and cook the quail eggs.

  4. Prepare the dip by blending the dill with half of the yogurt, garlic and salt. Mix together until roughly combined. You do not need to use a blender. Simply chop the dill and squeeze the garlic through the press.

  5. Cook the eggs in hot water for 2.5-3 minutes, they will be cooked soft-semi-soft.

  6. After baking, sprinkle potatoes generously with salt, cut the cucumbers into thin slices, sprinkle with salt and pepper and chives.