Potato salad with caramelized pork strips and yogurt dressing

Cut the potatoes in 4 and boil in salted water. Drain and let cool.

Cut the hepensne section into strips. Put the mustard and honey in a bowl. Add the strips of heap and stir well. Season with salt and pepper. Let the smout melt in a pan and fry the marinated strips of hespens knot until they are nicely caramelized. You can do that by simply baking and turning around until the strips are nicely caramelized, let it cool down.

Wash the radishes and apple, cut core, peel on onion and cut everything into fine slices. Also was the lettuce and draw into smaller pieces.

Yogurt dressing: Put the yogurt, mayonnaise and honey in a large bowl together with the finely cut chives and the grated garlic. Season to taste with salt and pepper.

Add the potatoes, pork, apple, red onion, radishes and lettuce to the bowl with the yogurt dressing. Mix everything well together and serve immediately.