

Red potato salad
- 4 large red potatoes, skin on
- 3/4 cup reduced fat Greek Yoghurt
- 1 tablespoon wholegrain mustard
- 1/2 tablespoon Dijon mustard
- 1 small red onion, thinly sliced
- 2 tablespoons dill, roughly chopped
- 3 stalks celery, chopped
- 2 spring onions, thinly sliced
- 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.
- In a small bowl combine Greek yoghurt, wholegrain mustard, Dijon mustard and dill. Stir well to combine.
- Add red onion, celery, spring onion and dressing to the potatoes and stir gently to combine.
- Refrigerate for at least an hour before serving.
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