How to make
The mayonnaise, yogurt and mustard are whipped together until homogeneous.
Add the crushed garlic clove, finely chopped parsley, dill, green onions and, if desired, a few fresh finely chopped mint leaves.
Finally, add the dissolved in lemon juice, sugar, salt and oil.
Stir the dressing and season the potato salad with it. Can be stored in the refrigerator for up to 2-3 days.
Enjoy your meal!
