Creamy Potato Broccoli Salad with Yogurt Dressing
30 min
Veggie
24143
For 2 Portions
400 g
fingerling potato
160 g
Greek yogurt
120 g
chickpeas
30 g
sunflower seed
10 g
parsley, fresh
6 g
chives, fresh
1/2
broccoli
1/2
red onion
1/4
lemon
2 tbsp
olive oil
1 tsp
Dijon mustard
1 tsp
honey
salt
pepper
1. All set?
2. Cook potatoes in salted water for approx. 15 min until tender but firm.
3. Wash broccoli and cut into florets.