Potato salad is one of those recipes that needs a friend. We’ve paired this really well: some barbequed sausages and a bean salad with some hazelnuts – it worked superbly. This is a light version – not too heavy on the mayo.
Potato salad with yogurt dijon dressing – serves 8
- 1 kg small new potatoes
- 2 tbsp natural yogurt
- 1 tbsp mayo
- 1 tbsp Dijon mustard
- some finely chopped parsley
Cook the potatoes in boiling water until cooked but still firm and not falling apart – around 10 minutes. Drain and leave to cool.
Mix together the yogurt, mayo, mustard and parsley (reserving a little parsley to serve).
Toss the cooled potatoes with the yogurt mixture and some seasoning, sprinkle over the rest of the parsley.
(Original recipe from BBC Good Food)