9 small Desiree potatoes (about 750g), washed, skin on
1 cup natural low-fat yoghurt
¾ cup diced celery
½ cup thinly sliced spring onions
8 tsp red wine vinegar
4 tsp Dijon mustard
2 Tbsp chopped fresh or 2 tsp dried dill
¼ tsp freshly ground black pepper
2 vine-ripened tomatoes cut in to wedges (optional)
Fresh dill sprigs for garnish
Ø Place potatoes in a large pan; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; cover and cook until fork-tender, about 20mins
**** Microwave method **recommended** ….. Place potatoes around the edge of a wide microwave safe container, with a tablespoon of water poured over each potato to avoid drying out. Microwave for about 10 mins approx
Ø Let potatoes cool, then cut into chunky pieces
Ø In a bowl, combine yoghurt, celery, spring onions, vinegar, mustard, dill and pepper. Add yoghurt mix to potatoes and gently toss to combine.
Ø Serve immediately or cover bowl with plastic wrap and refrigerate. Serve the salad with tomato wedges, if liked, garnished with dill sprigs.