The finished recipe. Egg and New Potato Salad with Mustard YogurtIngredients 1 to 6. 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 onionIngredients 7 to 12. 50 g Radishes. 30 g Gherkins. A teaspoon Capers. 60 g Little gem lettuce. To taste Salt. To taste Black pepperStep 1. Boil the potatoes, halved, for twelve to fifteen minutes until a knife goes in without resistance. Drain and let them steam dry.Step 2. Lower the eggs into boiling water for seven minutes, then cool under the tap and peel.Step 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.Step 4. Quarter the eggs, add them with the sliced radish and serve on the lettuce.
Fuel8
