Cooking time: 1 1/2 hours including chilling time
ingredients
serves 4 - 6
12 new potatoes
1 tablespoon oil
2 tablespoons wine vinegar
1 small onion, thinly sliced
3 tablespoons very finely chopped
celery
salt
freshly ground black pepper
2/3 cup plain yogurt
1/2 cup mayonnaise
2 hard-boiled eggs, quartered
FOR THE GARNISH
grapefruit or orange segments watercress
method
1. Cook the potatoes in boiling water until tender. Drain, peel and slice.
2. Add the oil and vinegar to the potatoes and mix gently. Leave for 1 hour.
3. Add the onion, celery and seasoning to the potatoes and fold together.
4. Mix the yogurt with the mayonnaise and stir into the potato mixture. Gently fold in the egg quarters.
5. Garnish the salad with the fruit segments and watercress.
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