|Potatoes||1 Pound (450 Gram)|
|Baby brussels sprouts||1 Pound (450 Gram)|
|Freshly ground black pepper||To Taste|
|Natural yogurt||1 Pint (300 Milliliter)|
|Red cheese||1 Ounce (25 Gram)|
1 Scrub the potatoes thoroughly.
2 In a pan, cook the potatoes in boiling, salted water for about 20 minutes, or until tender.
3 Drain well.
4 Allow to cool and dice.
5 Trim the sprouts neatly.
6 Let cook in boiling, salted water for about 6-8 minutes, or until tender.
7 Slice and place in a bowl with the diced potato.
8 Add black pepper for seasoning.
9 Carefully fold in the yogurt.
10 Allow to chill.
11 In a salad bowl, place the mixture.
12 Serve sprinkled with the grated cheese as a side salad or as a vegetable with hot or cold savoury dishes.