Kartoffelsalat mit Räucherlachs

Zubereitung

1. Dice the potatoes and boil them with the egg for 10 minutes; cool the potatoes, then peel and chop the egg.
2. Stir the Greek yogurt with dill, a little mustard powder, lemon pepper and salt.
3. Fold the potatoes, egg, diced cucumber and torn smoked salmon into the dressing and pack it chilled.