Mustardy potato salad

A simple way to elevate an ordinary potato salad. It’s way better value and far more tasty than buying a tub too. The dressing only takes a couple of minutes to mix up and makes the salad really interesting and, dare I say, a bit special. Lovely with quiche and salad - a classic weekend lunch combo in our house.

Ingredients

Serves 4-6

• 1kg new potatoes, halved

• 4 spring onions

• 150ml Greek yoghurt

• 2 tbsp extra virgin olive oil

• 1/2 tbsp Dijon mustard

• 1-2 tbsp chives, chopped

• 1-2 tbsp parsley, chopped

• Pinch of sea salt

• A good grind of black pepper

Method

• Boil the potatoes for around 15 minutes until soft all the way through. I always check mine with a knife before draining.

• Mix the dressing ingredients together in a small bowl.

• Allow the potatoes to cool completely, or at least a bit before mixing them with the dressing.