Potato Salad with Yoghurt and Mustard Dressing
 | Cooking Time 30 minutes |
 | Serves 4 to 6 |
INGREDIENTS
- 1kg small white potatoes
- 200g Greek style yoghurt
- 100ml extra virgin olive oil
- 1tbs whole grain mustard
- 2 tbs lemon juice
- 1 tsp garlic, finely grated
- 1 cup Spring onions, finely sliced
- 1cup watercress (optional)
- Salt and Pepper to taste
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Place potatoes in a saucepan and cover with water.
- Bring to the boil and simmer for 25 minutes or until tender, but still firm.
- Drain well and dice potatoes.
- In a bowl mix together yoghurt, oil, lemon juice, mustard, garlic and beat until smooth. Season to taste with salt and pepper.
- Add drained and still warm diced potatoes, sliced spring onions mix well
- Garnish with spring onions and watercress.
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