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Potato Salad

Ingredients
  • Baby New Potatoes 750g
  • Dorset Strained Yoghurt 100g
  • Mayonnaise 80g
  • Fresh chopped dill 2tbsp
  • Wholegrain mustard 1tbsp
  • salt & pepper
Method
  • Cut the potatoes in half (or more if larger – they need to be similar sizes).

  • 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.

  • Mix the yoghurt, mayo, mustard, salt, pepper, and dill in a large bowl.

  • Gently stir the potatoes in with the dressing.

  • Cover and refrigerate for a couple of hours to allow the potatoes to soak up the dressing.

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