Potato, Egg And Cucumber Salad – 马铃薯蛋酸奶沙拉
Time: 1 hr
100g Farmers Union Greek Style Yogurt
400g baby potatoes
300g Japanese cucumber
10g flat leaf parsley
10g basil leaves
Kosher salt and black pepper to taste
Wash and scrub potatoes. Cut into quarters.
Steam for 15 minutes, or until cooked.
Boil egg until it's hard boiled. Peel and cut into quarters.
Peel and deseed cucumber. Cut into cubes.
Thinly slice 60g radish with a mandolin.
Finely chop 10g flat leaf parsley, 10g dill and 10g basil leaves.
In a bowl, mix 100g Farmers Union Greek Style Yogurt, 150g mayonnaise and finely chopped herbs. Season with kosher salt and black pepper.
In a large mixing bowl, place in potatoes, cucumbers, sliced radish and half the hard boiled eggs.
Add the herbed yogurt dressing to preference.
Mix it gently. Season with kosher salt and black pepper.
Place in a platter and garnish with reserved hard boil eggs.