for the potato salad
Wash potatoes and place in a pot. Cover with water and boil for about 20 minutes. Once the potatoes are cooked, peel them and let them cool.
In the meantime, wash and finely chop the scallions and put them in a bowl. Cut the pickles into slices and add them. Add natural yogurt, mayonnaise, mustard, apple cider vinegar, chopped parsley, salt and pepper and mix everything well.
Halve potatoes lengthwise and cut into slices about 5 mm thick.
Add to the bowl with the rest of the ingredients, stir everything well and let it sit for about 30 minutes.
for the breaded cheese
Prepare 3 plates. In one put the flour, in the second whisk the egg and in the third mix bread crumbs and oats.
Now, one after the other, roll the slices of grilling cheese first in the flour, then pass them through the egg and finally place them in the bread crumb and oats mixture and press down well on all sides.
Heat a pan with about 2 inches of frying oil. Once the oil is hot, fry the breaded cheese slices until golden on both sides.
Remove cheese from oil and place briefly on paper towel to drain. Then serve immediately with potato salad.