Salade Cobb aux pommes de terre grenaille

Ingrédients

• 250-300 g of baby potatoes (sliced)
• 3 eggs (sliced)
• 2 avocados (sliced)
• 1 cup of baby tomatoes (chopped)
• 1/2 red onion (sliced)
• 1-2 iceberg lettuces (chopped)
• Feta cheese
• 1/4 cup of Greek yogurt
• 2 tbsp of olive oil
• Salt to taste
• pepper to taste
• A splash of lemon juice
• 1-2 tsp of chopped fresh parsley

Préparation

1. 1

   Wash baby potatoes. Add them to a medium-sized saucepan and fill it with enough cold water to cover them. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on medium heat for 10-15 minutes or until done. Slice potatoes and set aside to cool.

2. 2

   Meanwhile, add eggs to a medium-sized saucepan and fill the saucepan with cold water to cover them. Bring the eggs to a boil, lower the heat and cook for 12 minutes. Leave the eggs to cool, peel and slice the them and set aside.

3. 3

   Peel the avocados, remove the seeds and slice horizontally. Then, chop baby tomatoes, a red onion and iceberg lettuce.

4. 4

   To make the dressing, combine Greek yogurt, olive oil, salt to taste, pepper to taste, a splash of lemon juice and parsley until well combined.

5. 5

   Plate up, crumble feta cheese on top and add the dressing.