Ingredients
Instructions
- Rinse the potatoes and boil in their skins until just tender.
- Drain, then turn on to a clean tea towel to dry.
- When they're cool enough to handle, peel off their skins and slice thickly.
- To make the dressing: combine the oil and vinegar and season.
- Add the onion and chives.
- Gently stir the dressing into the potatoes and marinate for at least 1 hour.
- Blend the mayonnaise with the yoghurt and mustard.
- Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
- This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.