Yoghurt, dill and red onion potato salad
Serving: 4
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Directions
- 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.
- Whisk together the yoghurt, mustard, dill, salt and pepper.
- Serve the potato topped with the yoghurt dressing, onions, avocado, eggs and sprinkle with the onion flakes.
Ingredients
- 700g 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