Potato, Egg And Cucumber Salad

It’s time for us to show you how truly great a healthy salad can taste! Soft baby potatoes, sliced radish, and refreshing cucumber cubes are glazed with a tantalising dressing of herbs, mayonnaise, and – you’ve guessed it! – Greek style yogurt! Top it off with boiled eggs and you have an incre-edible Potato, Egg and Cucumber Salad! Believe us when we say these spuds will rock your buds and pickle your fancy!
For more timeless healthy recipes: try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
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100g Farmers Union Greek Style Yogurt
150g mayonnaise
400g baby potatoes
300g Japanese cucumber
60g radish
4 eggs
10g flat leaf parsley
10g dill
10g basil leaves
Kosher salt and black pepper to taste



Wash and scrub potatoes. Cut into quarters.
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Steam for 15 minutes, or until cooked.
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Boil egg until it's hard boiled. Peel and cut into quarters.
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Peel and deseed cucumber. Cut into cubes.
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Thinly slice 60g radish with a mandolin.
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Finely chop 10g flat leaf parsley, 10g dill and 10g basil leaves.
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In a bowl, mix 100g Farmers Union Greek Style Yogurt, 150g mayonnaise and finely chopped herbs. Season with kosher salt and black pepper.
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In a large mixing bowl, place in potatoes, cucumbers, sliced radish and half the hard boiled eggs.
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Add the herbed yogurt dressing to preference.
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Mix it gently. Season with kosher salt and black pepper.
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Place in a platter and garnish with reserved hard boil eggs.
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