Potato, Rocket & Dill Salad
Nothing beats a great potato salad.
Joe Filshie
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Ingredients
1.2kg baby chat potatoes
½ cup thick natural yoghurt
½ cup thick whole egg mayonnaise
1 red onion, sliced
4 spring/green onions, chopped
2 cups chopped rocket leaves
2 tablespoons chopped fresh dill
Method
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Halve the potatoes and cook in boiling water for 10-12 min or until tender. Drain well and allow to cool. Halve cooled potatoes and place into a bowl.
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Pour over natural yoghurt and mayonnaise and add red onion, spring/green onions, rocket leaves and fresh dill. Season to taste and stir to combine. Chill until serving.
