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This recipe was uploaded by jesalin
Potatoes in the bowl cook, allow to peel and cool. Then with the colored knife the potatoes in discs cut. Of hot broth pour over and pair of minutes covered leave. Then pour away. Then finish the yoghurt Majo sauce: Yoghurt and Majo well mix and the fine-hacked carrots and parsley then with in. Potatoes still warmly in the sauce. Still mix the finely chopped gherkin and onion in addition and everything well. Allow to cool off. Garnish in the end still the salad with egg quarters and tomato discs. Good Apettit!!! Jesalin :wave: