Egg and New Potato Salad with Mustard Yogurt

Make egg and new potato salad with mustard yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
140 g New potatoes (Raw weight, skins on.)
80 g Greek yogurt, 0% fat
2 tsp (12 g) Wholegrain mustard
A small bunch, snipped Chives
20 g Spring onion
50 g Radishes
30 g Gherkins
A teaspoon Capers
60 g Little gem lettuce
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes, halved, for twelve to fifteen minutes until a knife goes in without resistance. Drain and let them steam dry.
2. Lower the eggs into boiling water for seven minutes, then cool under the tap and peel.
3. Mix the yogurt, mustard, chopped gherkins, capers, spring onion and chives with salt and pepper. Toss the warm potatoes through it so they take on the dressing.
4. Quarter the eggs, add them with the sliced radish and serve on the lettuce.

Contains milk, eggs and mustard.
Pickles in vinegar often list sulphites. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-new-potato-salad-mustard-yogurt

AI-generated images illustrating the recipe.

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