Cooking Instructions
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Step 1
Heat a large pot with about 1 1/2" water. Bring to a boil.
Step 2
Add
Potatoes (1 kg)
and
Parsnips (225 g)
to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.
Step 3
Whisk together
Mayonnaise (115 g)
and
Ground Black Pepper (to taste)
. Taste and adjust seasoning if needed. Meanwhile, hard boil the
Eggs (2)
.
Step 4
Combine
Plain Yogurt (185 g)
,
Dijon Mustard (15 g)
,
Garlic (2 cloves)
,
Distilled White Vinegar (30 mL)
,
Fresh Basil (1 g)
,
Olive Oil (30 mL)
,
Chili Pepper (1/2)
,
Paprika (2 g)
,
Fresh Thyme (as needed)
, and
Salt (to taste)
.
Step 5
Chop up hard boiled eggs.
Step 6
Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.
Step 7
Garnish with
Tomatoes (180 g)
,
Walnuts (60 g)
, and
Dried Mixed Herbs (9 g)
. Serve and enjoy.
