Egg, potato and gherkin salad
Ingredients
250 gr baby potatoes
2 Eggs
2 Spring onions sliced
100 gr Gherkins chopped
1 tbsp capers
1 tbsp plain yoghurt
2 tsp Dijon mustard
2 tsp white wine vinegar
2 tbsp Mayonnaise
Flat leaf parsley
Method
Boil baby n potatoes in salted water until tender, drain.
Boil another pot of water, lower in 2 eggs and cook for 8 minutes. Drain and rinse under cold water until cool, then peel.
Chop 1 egg and halve the other.
In a bowl, mix mayonnaise with white-wine vinegar, yoghurt and Dijon mustard.
Add the chopped egg, cooled potatoes, spring onions, chopped gherkins, capers and a handful chopped flat-leaf parsley.
Season and top with the remaining egg.
