This is one of my most popular recipes to date! It’s easy-peasy and is a serious crowd pleaser.
Ingredients
- 1kg baby potatoes
- 1/4 cup mayonnaise (see notes)
- 1/4 cup plain yoghurt
- 2 tbsp wholegrain mustard
- juice of half a lemon
- drizzle of olive oil
- 1-2 spring onions
- pepper and salt to taste
Method
- Cut potatoes into chunks, but leave the skin on (we’re happy for that extra fibre).
- Boil the potatoes for about 15 minutes or until you can easily pierce them with a knife.
- Drain potatoes in a colander and then squeeze over lemon juice and drizzle with olive oil.
- Give the potatoes a shake in the colander to really coat them in the lemon and oil.
- Transfer to a boil, cover and allow to cool in the fridge.
- In a small bowl combine mayo, yoghurt and wholegrain mustard.
- Slice spring onion into thin pieces.
- Once potatoes have cooled, stir through dressing and spring onions.
- Season with pepper and salt as needed.
Notes
- Must be a good quality mayo. I like Hellmann’s or S&W.
- If you’re feeling fancy you can also add diced boiled eggs, crispy bacon bits or chipped pickles.
