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Creamy Herb Potato Salad

Ingredients

  • 2kg potatoes

  • 10ml salt

  • 125ml cup mayonnaise

  • 125ml full cream plain yoghurt

  • 15ml wholegrain mustard

  • Handful fresh dill, chopped

  • Freshly ground sea salt & black pepper, to taste

  • Handful chopped chives

Method

  1. Place potatoes in a large pot with enough water to cover. Add salt & bring to the boil.
  2. Boil for about 30 minutes. Test with a cake skewer. If the potato slides off; then the potatoes are ready.
  3. Drain & allow to cool completely.
  4. Peel skin off & cut into bite-size pieces.
  5. Mix together mayo, yoghurt, mustard, dill & season to taste. 
  6. Gently combine dressing & potatoes.
  7. Sprinkle chives over & serve. (If the potato salad is made in advance and chilled; remember to remove from the fridge well before serving, in order to reach room temperature).

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