Tuesday, 10 January 2012

Dill Potato Salad

Yum yum

Photo by Alvaro Chocano De Rossi
  • Lots of potatoes... any kind really... about a kilo
  • 2 full spring onions
  • 2 tablespoons of low fat mayonnaise
  • 3 &1/2 tablespoons of plain yogurt
  • 1 tablespoon of dijon mustard 
  • 1 to 2 celery stalks
  • A small handful of fresh dill
  • Salt and pepper to taste
  1. Peel potatoes and chop them into large cubes (if you have the right potatoes, feel free to keep the skin on)
  2. Place the potatoes in a large pot of boiling water and let them cook until you can easily pierce them with a fork.
  3. Drain the potatoes and put them in cold water to make sure they don't keep cooking
  4. Chop your celery, dill and spring onions finely and put them in a bowl
  5. Add the mayo, yogurt, mustard, salt and pepper
  6. Drain the potatoes again and mix them with the sauce you have made.

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