Jans Potato Salad

Serves 4, Serve cold, Allergens: Dairy

500g New Potatoes, scrubbed. Cooked until tender, in salted water

4 Hard boiled eggs, roughly chopped

4 Pickled dill cucumbers, finely sliced

4 Anchovy fillets, chopped

3 Sticks Celery, finely chopped

Yoghurt dressing – Mix together 150 ml Plain Greek Yoghurt, 4 Tbspns Lemon Juice and Black pepper to taste.

Finely chopped Dill to garnish.


Place the cooled cooked potatoes on a serving platter, Scatter over the roughly chopped eggs, dill cucumber slices and chopped celery. Spoon over the Yoghurt dressing, gently combine. Serve sprinkled with the chopped Dill.

A couple of ideas to help you through the week. Remember, you can change the spices or herbs to suit your own taste. Get creative and enjoy.

For more recipes visit our sister site https://truffleicious.blog

potatoes, cheese, bread, homemade, soups
Cheese and Potato Twists

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