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.
Ingredients
- 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
Instructions
- 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.