Baby potato salad with cream cheese, yoghurt & mayo dressing
Ingredients
- 1 kg baby potatoes, cooled, boiled & halved
- ¼ cup (60 ml) cream chees
- ½ cup (125 ml) double cream plain yogurt
- ¼ cup (60 ml) mayonnaise
- 2 hard boiled eggs, finely chopped
- ¼ cup (60 ml) chopped gherkins
- A squeeze of lemon juice
- Sea salt & freshly ground black pepper to taste
- Fresh basil leaves, to serve
Instructions
- In a large mixing bowl, add the halved baby potatoes.
- In a smaller mixing bowl, combine the cream cheese, yogurth and mayonnaise. Mix well until the dressing is smooth.
- Add the dressing to the potatoes, along with the chopped egg, gherkins and squeeze of fresh lemon juice. Season well with sea salt and freshly ground black pepper.
- Scatter with fresh basil before serving.