• 4 big potatoes, steamed and cooled
• 2 hard-boiled eggs
• 4 chopped shallots
• 2 chopped celery branches
• ¼ cup chopped parsley (50 ml)
• ¼ cup fresh dill (50 ml)
• 1 tablespoon dried dill (15 ml)
• Salt, pepper, pinch of paprika

Vinaigrette:

• 1/2 cup mayonnaise (125 ml)
• ¼ cup Liberté Plain yogurt (60 ml)
• ¼ cup Liberté Quark cheese or Liberté cottage cheese (60 g)
• 1 teaspoon Dijon mustard (5 ml)
• 2 teaspoons lemon juice (10 ml)
• Salt, pepper, cayenne pepper

1. Cut potatoes and eggs into small pieces and mix in large bowl. Add vegetables and seasonings.

Vinaigrette:

1. Mix all ingredients.
2. Add enough vinaigrette to salad to dampen and mix everything. Refrigerate for at least 2 hours before serving.