Spring Potato and Egg Salad
6 fresh free range farm eggs, hard boiled
handful of fresh chives with flowers
handful of fresh parsley
1 spring onion, finely sliced
1 gherkin, diced into tiny cubes.
1 tbsp capers
2 desiree potatoes, peeled
4 kipfler potatoes, peeled
1 carrot, peeled, halved lengthways and finely sliced
3 tbsp natural greek yoghurt
1 tbsp dijonaise
Boil potatoes in salted water till just done but remain firm (not soft). Set aside to steam off.
Cut boiled eggs into quarters.
Dice the potatoes into chunks.
Finely chop the parsley and chives and add half to the yoghurt and dijonaise. Season.
Mix the potatoes into the dressing with the other ingredients.
Scatter the eggs on top and the remaining herbs.
Season with Pepper.