Delicious salad with new potatoes. Perfect for bbq
Boil the potatoes in hot water for 8-10min
After cooking, mix in olive oil, salt and bake in 190 ° C for 30 minutes or until the crust becomes brown and crunchy.
In the meantime, prepare the dip and cook the quail eggs.
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.
Cook the eggs in hot water for 2.5-3 minutes, they will be cooked soft-semi-soft.
After baking, sprinkle potatoes generously with salt, cut the cucumbers into thin slices, sprinkle with salt and pepper and chives.