Ingredients
- 4 large red potatoes, skin on
- ¾ cup reduced fat Greek yoghurt
- 1 tablespoon wholegrain mustard
- ½ tablespoon Dijon mustard
- 1 small red onion, thinly sliced
- 2 tablespoons dill, roughly chopped
- 3 stalks celery, chopped
- 2 spring onions, thinly sliced
Method
Step 1
Bring a large pot of water to the boil. Add potatoes and cook until tender, approximately 15 minutes, drain. Set aside to cool in a large salad bowl.
Step 2
In a small bowl combine Greek yoghurt, wholegrain mustard, Dijon mustard and dill. Stir well to combine.
Step 3
Add red onion, celery, spring onion and dressing to the potatoes and stir gently to combine.
Step 4
Refrigerate for at least an hour before serving.
