Egg and New Potato Salad with Mustard Yogurt
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Dressing the potatoes warm is the trick. Cold potatoes sit in a dressing; warm ones absorb it.
Yogurt and mustard instead of mayonnaise saves about 150 kcal on a salad this size, and the mustard carries the flavour mayonnaise usually does.

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