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Serving: 4

Prep Time5 minsCook Time20 minsTotal Time25 mins

INGREDIENTS

 700kg red potatoes, skin on and halve
 250ml (1 cup) low fat plain yoghurt
 30ml (2 tbsp) Dijon mustard
 10ml (2 tsp) fresh dill, finely chopped
 Salt and freshly ground black pepper, to taste
 1 red onion, finely sliced
 1 avocado, sliced
 2 large eggs, hard boiled and halved
 15ml (1 tbsp) dry onion flakes, to serve

DIRECTIONS

1

Put the potatoes into a large pot and cover with cold water. Bring to the boil and boil until just tender, for about 10 minutes. Drain well.

2

Whisk together the yoghurt, mustard, dill, salt and pepper.

3

Serve the potato topped with the yoghurt dressing, onions, avocado, eggs and sprinkle with the onion flakes.

Ingredients

 700kg red potatoes, skin on and halve
 250ml (1 cup) low fat plain yoghurt
 30ml (2 tbsp) Dijon mustard
 10ml (2 tsp) fresh dill, finely chopped
 Salt and freshly ground black pepper, to taste
 1 red onion, finely sliced
 1 avocado, sliced
 2 large eggs, hard boiled and halved
 15ml (1 tbsp) dry onion flakes, to serve

Directions

1

Put the potatoes into a large pot and cover with cold water. Bring to the boil and boil until just tender, for about 10 minutes. Drain well.

2

Whisk together the yoghurt, mustard, dill, salt and pepper.

3

Serve the potato topped with the yoghurt dressing, onions, avocado, eggs and sprinkle with the onion flakes.

Yoghurt, dill and red onion potato salad