servalat salad

These are my Swiss roots…wurst!
I steam potatoes and put a servalat wurst in boiling water for a few minutes. I make the dressing in the serving bowl: a tablespoon of chopped onion, the juice of half a lemon, a splash of white wine vinegar, a tablespoon of yogurt, salt and extra-virgin olive oil. I peel the wurst and potatoes, cut them into pieces and mix them into the dressing with diced sweet gherkins and emmental cheese.
The hot weather is settling in now, so I expect I’ll be preparing lunch dishes that can be cooked early in the morning and eaten cold…like thsalad 001is salad!

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