Potato Salad with Yoghurt Mustard Dressing

Pimp up the side dishes for your Summer grilling activities with this gorgeous potato salad. Serve with grilled meats, vegetables or simply on its own!

Makes 4-5 portions

Ingredients

- 700g baby potatoes, washed

- 400ml vegetable stock

- 2/3 cup Greek yoghurt

- ½ tablespoon wholegrain mustard

- 1 teaspoon Dijon mustard

- 1 bunch coriander

- 1 lemon

- 2 baby gem lettuces

- Chopped or slithered almonds to taste

- Salt and black pepper to taste

Method

1. Pre-heat the oven to 180C / 160C Fan

2. Slice the potatoes in half horizontally and sprinkle with salt

3. Add the potatoes to a baking tray and pour the vegetable stock

4. Bake for approximately 30mins until the potatoes are cooked through but not too soft

5. Let the potatoes cool in the vegetable stock and, once cooled, drain them

6. Heat up a skillet over high heat, slice the baby gem lettuce in half vertically and grill face down until charred

7. Optional: grill half the lemon as well to serve

8. Prepare the dressing by mixing together the yoghurt, mustards, salt and pepper

9. Add the potatoes, roughly chopped coriander, dressing and the juice and zest of half a lemon to a bowl

10. Mix until the dressing is evenly coating the potatoes and add to a serving dish alongside the grilled lettuce and grilled lemon

11. Top with almonds as desired

12. Enjoy!