Potato salad with dill mustard sauce
A barbecue isn't just about the grilled ingredients...what you serve with it is just as important! A green salad always goes down well, and a potato salad is a must - here's an easy version with delicious dill and mustard flavours.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3 people
- 350 grams baby new potatoes
- 2 spring onions, both white and green parts, thinly sliced - plus extra to serve
- 5-6 cornichons, sliced
- 5 tbsp fat-free Greek-style yoghurt
- 1.5 tbsp Tracklements Dill Mustard Sauce
Boil the potatoes until tender. Drain and leave to cool, then cut into quarters or halves, depending on their size.
Make the sauce. Mix the yoghurt with the dill mustard sauce, the spring onions and the cornichons, then stir through the potatoes until fully coated.
Chill until ready to serve, sprinkling with the remaining spring onions before serving.