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.
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