Warm new potato and egg salad with chive yoghurt

Name: Warm new potato and egg salad with chive yoghurt
Total time: 30 min
Cuisine: British
Ingredients: 600g baby new potatoes, halved; 4 eggs; 150g green beans, trimmed; 6 radishes, sliced; 150g 0% fat Greek yoghurt; 2 tbsp fresh chives, snipped; 1 tbsp white wine vinegar; 1 tsp gluten free Dijon mustard; 100g watercress

Warm new potatoes, soft eggs and crisp radishes in a creamy chive yoghurt dressing, with no mayonnaise.

Time30 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

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600 gbaby new potatoeshalved
4eggs
150 ggreen beanstrimmed
6radishessliced
150 g0% fat Greek yoghurt
2 tbspfresh chivessnipped
1 tbspwhite wine vinegar
1 tspgluten free Dijon mustard
100 gwatercress

Method

1
Boil the potatoes for 12 minutes until tender, adding the eggs for the last 7 minutes and the beans for the last 3.
12 min
2
Drain, then cool the eggs in cold water. Peel and quarter them.
3
Mix the yoghurt, chives, vinegar and mustard. Season well.
4
Toss the warm potatoes and beans with half the dressing.
5
Add the radishes and watercress.
6
Top with the eggs and the rest of the dressing.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.