Ingredients

The following ingredients have 4 Servings
  • 1½ pounds salad potatoes (Charlotte or Yukon Gold)
  • 2 tablespoons dill (finely chopped, hard stems discarded)
  • 3 eggs (hard boiled, peeled, quartered)
  • 2 tablespoons capers
  • 5 tablespoons thick yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1½ teaspoons honey
  • 1 tablespoon vegetable oil
  • Fine sea salt and pepper to taste

Instruction

  • Peel the potatoes, halve or cut into quarters (alternatively boil whole and peel and chop later) and boil in salted water.  Try not to overcook them.  Drain and set aside to cool.  Boil the eggs, drain and rinse under cold water (they'll peel better) then peel and cut them into quarters (once cooled).
  • While you are waiting for the potatoes to cool prepare the dressing.  In a bowl combine all the dressing ingredients, adjust the seasoning as needed and stir until smooth. Refrigerate, covered, until you are ready to make the salad.
  • In a large bowl combine the potatoes with the eggs, capers and dill, pour in the dressing and stir gently to combine.  Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.