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
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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