Potato and egg salad

Directions

1. Add the 3 eggs for the salad to a pan.

2. Cover with water, bring to a boil then take off the heat, cover and set aside for 5 minutes.

3. Remove the eggs with a slotted spoon and set aside.

4. Scrub the potatoes but do not peel.

5. Bring a pan of salted water to a boil, add the potatoes and cook for 25 minutes, or until tender.

6. Drain the potatoes, allow to cool, but peel whilst still warm.

7. Dice finely and set aside. Now prepare the mayonnaise.

8. In a bowl, whisk together the eggs, salt, black pepper, mustard.

9. Beat well then add the oil, drop by drop, beating all the while, until the mixture is thick and smooth.

10. When all the oil has been incorporated add the lemon juice and gradually mix through.

11. Now add half the yoghurt and stir to combine.

12. Peel and chop the eggs and combine in a bowl with the spring onions, potatoes and the cucumber.

13. Mix in the mayonnaise then add the remaining yoghurt.

14. Turn into a serving dish and garnish with the reserved spring onions.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!