Potato, Celery & Egg Salad with Yoghurt Dressing
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Potato, Celery & Egg Salad with Yoghurt Dressing
Recipe by Louis Tikaram
Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins
Ingredients
1 kg chat potatoes, halved
1 teaspoon salt
¼ cup Jalna Greek Yoghurt
Juice of ½ a lemon
1 teaspoon wholegrain mustard
1 ½ cups dill sprigs
3 celery stalks, finely diced
½ cup torn fresh mint leaves
Coles sea salt and Coles black pepper to taste
Method
Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Once boiling, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender. Drain and refresh under cold running water.
When ready to make the salad, cut the potatoes into quarters.
For the dressing, place the Jalna Greek Yoghurt, lemon juice, and mustard in a small bowl. Season with salt and pepper, and stir until smooth.
In a large bowl, combine the potatoes, dill, celery, and mint. Drizzle with the dressing, toss to combine, and serve. Enjoy!
