Mayo-less potato salad
Serves: 4
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Directions
- In a large mixing bowl place, the potatoes, onions, celery, sweetcorn, and boiled eggs.
- In another bowl, stir the yoghurt, mustard, lemon juice, and dill, until well combined.
- Pour the dressing over the potatoes and gently stir until all is well combined. Season to taste.
- Refrigerate for at least an hour before serving.
Ingredients
- 6 Baby potatoes, skin on, boiled and halved
- 60 ml Red onion, chopped
- 2 Spring onions, chopped
- 1 Stalk of celery, chopped
- 250 Sweetcorn
- 2 Hard-boiled eggs, chopped
- 125 ml Plain yoghurt
- 15 ml Dijon mustard
- 10 ml Freshly squeezed lemon juice
- 30 ml Fresh dill, chopped
- Salt and pepper, to taste