|At a glance|
|Preparation time||20 mins|
|Cooking time||15 - 20 mins + cooking time|
600g baby potatoes (chats)
1/2 cup Jalna Greek Yoghurt
3 tablespoons mayonnaise
3 tablespoons sliced cornichons or small gherkins
2 tablespoons baby capers, rinsed
2 green onion, green part only, thinly sliced
2 tablespoons chopped dill
2 teaspoons white wine vinegar
2 teaspoons wasabi or horseradish
Salt & cracked black pepper, to taste
- Steam, boil or microwave whole potatoes with skin on, until just tender. Drain and allow to cool completely.
- Combine remaining ingredients in a large bowl.
- Cut potatoes in halves or quarters if large and fold gently through the yoghurt dressing.