Spring Salad with Yogurt

For the spring salad with yogurt, wash the potatoes, boil in their skins, let cool slightly, peel, then finely dice and salt.

Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a spoon. Cut the cucumber flesh into cubes.

Hard boil the eggs, let them cool in cold water, peel and cut into cubes.

Make a cross-shaped incision in the round side of the tomatoes, place them briefly in boiling water, rinse, skin and quarter them. Remove the stalks, remove the seeds and cut the flesh into cubes.

Rinse and clean the spring onions and cut into rings. Rinse, clean and slice the radishes. Rinse the kitchen herbs, if necessary, shake dry, pluck from the stems and chop.

For the sauce, mix egg yolks with yogurt, season with salt, pepper and mustard. Mix all ingredients with the sauce and season with salt.

Arrange the spring salad with yogurt and serve.

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