Potato Salad with Yoghurt and Mustard Dressing

Cooking Time 30 minutes

Serves 4 to 6


  • 1kg small white potatoes
  • 200g Greek style yoghurt
  • 100ml extra virgin olive oil
  • 1tbs whole grain mustard
  • 2 tbs lemon juice
  • 1 tsp garlic, finely grated
  • 1 cup Spring onions, finely sliced
  • 1cup watercress (optional)
  • Salt and Pepper to taste

White Potatoes

Yellow Potatoes


  1. Place potatoes in a saucepan and cover with water.
  2. Bring to the boil and simmer for 25 minutes or until tender, but still firm.
  3. Drain well and dice potatoes.
  4. In a bowl mix together yoghurt, oil, lemon juice, mustard, garlic and beat until smooth. Season to taste with salt and pepper.
  5. Add drained and still warm diced potatoes, sliced spring onions mix well
  6. Garnish with spring onions and watercress.