Ingredients
- 750g BABY NEW POTATOES
- 100g DORSET STRAINED YOGHURT
- 80g MAYONNAISE
- 2tbsp FRESH CHOPPED DILL
- 1tbsp WHOLEGRAIN MUSTARD
- SALT & PEPPER
Method
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Cut the potatoes in half (or more if larger – they need to be similar sizes).
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Place potatoes into a large pot and cover with cool water. Bring to a boil. and cook for 10-15 minutes (until fork tender.) Drain and rinse with cold water.
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Mix the yoghurt, mayo, mustard, salt, pepper, and dill in a large bowl.
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Gently stir the potatoes in with the dressing.
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Cover and refrigerate for a couple of hours to allow the potatoes to soak up the dressing.