Colourful Potato salad.
6 medium potatoes washed and cut into bite sized pieces.
2 hard boiled eggs.
2 sticks of celery finely diced.
½ a red capsicum finely diced.
½ a red onion, finely diced.
2 shallots finely chopped.
1 carrot peeled and grated.
1 small tin of corn kernels, drained.
Place the diced potato into a microwave safe dish. Add water to cover the potato. Loosely place lid on top or cling film. Microwave for about 20mins until potato is tender but not mushy.
Prepare the remaining vegetables while the potato is cooking. Place into a large bowl
Peel and chop the eggs into small pieces and add to the bowl with the vegetables.
Mix together in a jug
1/2C of yogurt.
1/4C of mayonnaise.
1t of Dijon mustard.
Drain the potatoes and rinse under cold water. Allow to cool slightly before adding to the bowl with the vegetables.
Gradually add the dressing, gently stirring through the salad until it is well coated. Taking care not to overload with too much dressing.
Refrigerate until cold and then serve.
Makes a great side salad at a barbecue. Serves about 6.
Any left over dressing can be put into a container, refrigerated and used on salad within the next few days.