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Egg, Potato & Gherkin Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
250g baby new potatoes
2 eggs
2 tbsp mayonnaise
2 tsp white-wine vinegar
1 tbsp natural yoghurt
1 tsp Dijon mustard
2 finely sliced spring onions
50g chopped gherkins
1 handful of chopped parsley
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Boil 250g baby new potatoes in
salted water until tender, drain. Boil another pot of
water, lower in 2 eggs and cook for 8 mins. Drain and
rinse under cold water until cool, then peel. Chop 1 egg
and halve the other.
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In a bowl, mix 2 tsp of
white-wine vinegar and 1 tbsp of natural yoghurt and 1 tsp
of Dijon mustard and the mayonnaise. Add the chopped egg, cooled potatoes, 2
finely sliced spring onions, 50g chopped gherkins and a
handful of chopped parsley. Season and put the remaining
egg on top.
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DAILY
DINNERS 
