Yoghurt, cucumber, dill, potato salad
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Recipe Card
ingredients
- 1 kilogram skin on potatoes
- 2 cucumbers
- Handful chopped spring onions
- 4 tbsp yoghurt
- 1 teaspoon dijon mustard
- olive oil
- 1/2 lemon (juice only)
- Handful fresh dill
- salt and pepper
Method
Step 1
Place the potatoes in a medium – large pot then add a good pinch of salt and cover with water and then a lid. Bring the water to a boil then reduce the heat to small-medium and continue to cook the potatoes for approximately 15-20 minutes. Use a knife or a fork to pierce one of the potatoes to check that it’s cooked. Remove the boiling hot water safely and let the potatoes cool for 15 minutes or so (you can pour cold tap water over them to speed up the process).
Step 2
Once the potatoes have cooled down, use a small pairing knife or peeler to remove the skin from the potatoes. Slice the potatoes into halves or quarters and place them into a large mixing bowl. Add the cucumbers and the spring onion into the same bowl.
Step 3
In separate bowl whisk together the yoghurt, mustard, lemon juice and a generous drizzle of olive oil, season with plenty of salt and pepper then transfer this mixture into the mixing bowl with the vegetables. Coat the potatoes, cucumbers and spring onion in the yoghurt mix then add the dill into it and combine well. Taste and season with extra salt and pepper if you like.