Greek yogurt, fresh herbs and spicy mustard makes a delicious creamy potato salad.
1 pound – 500gr baby potatoes
1/2 cup Greek yogurt
2 spring onions, chopped
25gr 1oz butter
1tbsp mustard
1/2 tbsp fresh oregano, chopped
Salt and pepper
Boil the potatoes whole in salted water for 15 minutes, until soft. Drain and cut them into half while still hot.
Place them in a bowl and add the butter. Mix well until the butter is melted and the potatoes break up a little bit.
Add the remaining ingredients, salt, pepper, mix well and check for seasoning.
Serve warm immediately or cold as it tastes even better the next day!