GREEK YOGHURT, POTATO & EGG SALAD
900g of baby potatoes
2 boiled eggs
1 tablespoon salt to cook the potatoes
Salt and pepper to taste
1/3 cup chopped chives
1/3 cup chopped red onion
1 teaspoon dijon mustard
2 tablespoons lemon juice
Wash, peel and cut the potatoes into halves or quarters.
In a saucepan, cover potatoes with water, add 1 tablespoon of salt and bring to boil. Cook the potatoes for about 8-10 minutes until tender.
Hard boil the eggs and cut into 1/4 inch cubes.
In a mixing bowl, whisk together the Village Dairy Greek Style Thick & Creamy Pot Set Natural Yoghurt, dijon mustard, lemon juice and salt and pepper.
Add in potatoes, eggs, chopped chives and red onion and stir to combine. Add more salt and pepper to taste if necessary.
Refrigerate for about an hour and serve chilled. Enjoy!