Ingredients
The following ingredients have 4 Servings
- 454 grams Jersey Royal new potatoes
- 2 hard boiled eggs ((optional))
- 0.5 small red onion (finely chopped)
- 2 gherkins (finely chopped)
- 1 stick celery (finely chopped)
- 85 ml mayonnaise (use Chippa May-O for gluten, egg & dairy free)
- 85 ml plain natural yoghurt (use dairy free if needed)
- 1 tsp dry mustard powder
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp fresh chives (finely chopped)
- 1 small garlic clove (finely chopped)
- Shetland sea salt (to taste)
- freshly ground black pepper (to taste)
Instruction
- In the morning boil the new potatoes for 15-20 minutes in salted water until tender. Drain, cool, and leave in the fridge to chill.
- Hard boil the eggs, if using, and cool.
- Leave the potato skins on the potatoes, if you wish, and cut the cold potatoes into 1 cm cubes. Cut the eggs into small pieces too, if using.
- Add the red onion, gherkins and celery and toss gently to combine.
- Combine the May-O, yogurt, mustard powder and garlic together in a small bowl and season well to taste.
- Spoon over the potato mixture and toss gently to combine well.
- Stir in the chopped herbs, taste again and season to taste (I like a lot of salt and pepper in my potato salad) and chill until needed.
