10 mins preparation | 20 mins cooking | Serves 8
Ingredients:
- 1kg small potatoes
- 2 teaspoons olive oil
- 2 teaspoons yellow mustard seeds
- 200g natural yoghurt
- 1/3 cup (100g) whole egg mayonnaise
- 1 red onion, finely chopped
- 2 tablespoons snipped chives, plus extra to garnish
- 1 teaspoon dijon mustard
- 2 tablespoons capers, rinsed, drained
Method:
- Cook potatoes in a pan of boiling, salted water for 15 to 20 minutes, or until tender.
- Drain and cool.
- Meanwhile, heat half the oil in a frying pan on medium.
- Add mustard seeds, cover and cook for 1 to 2 minutes, or until seeds pop.
- Transfer to a large bowl.
- Add yoghurt, mayonnaise, onion, chives and mustard, and mix well.
- Cut potatoes in half lengthways. Add to the yoghurt mixture and gently toss to combine.
- Heat remaining oil in a small frying pan on medium.
- Cook capers for 1 minute, or until fragrant.
- Scatter capers and extra chives over potato salad and serve.
