Ingredients
- 6 new potatoes, sliced
- 50g natural yogurt
- 1 tsp wholegrain mustard
- Juice of half a lemon
- 100g cucumber, diced
- 2 spring onions, chopped
- 2 mushrooms, sliced
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Yogurt Mustard Potato Salad
Time: 5 minutes prep, 15 minutes cook
Servings: 2
Directions
- Lightly boil the potatoes in salted water for 15 minutes until just cooked. Drain and keep warm.
- Mix the yogurt with the mustard and lemon. Set aside.
- Toss the cucumber, onion and mushrooms into the pan with the drained potatoes.
- Stir in the yogurt, mixing well.
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Summary
This is great as a light lunch, or with some grilled chicken or salmon on top. Also a nice alternative to your average potato salad for a picnic or barbeque.
http://hungryjenny.blogspot.com/2010/10/7-days-of-total-yogurt.html
