2012-12-27
Potato Salad
Ingredients
- 20 small chat potatoes
- ¾ cup natural yoghurt
- 4 eggs
- Juice of half a lemon
- 1 tsp wholegrain mustard [more if desired]
- Cracked pepper
- Fresh mixed herbs
- Servings : 4 - 6
- Prep Time : 5 mins
- Cooking Time : 10 mins
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Method
- Place potatoes into saucepan and bring to boil, cooking until tender but not soft and then drain and allow to cool.
- Place eggs into boiling water and cook for 4-5 minutes.
- Mix natural yoghurt and lemon juice together.
- Peel boiled eggs and cut into half or quarters.
- Mix natural yoghurt, lemon juice and mustard in a separate bowl.
- Place cooled potatoes and eggs into a large bowl and cover with the natural yoghurt mixture.
- Add boiled eggs.
- Season with salt, pepper and garnish with fresh herbs.
Vicki's delicious, light and healthy potato salad recipe is a favourite at the family BBQ.
Recipe Category: Mains & Sides
