Midsummer herbed potatoes, eggs and mustard yogurt

SERVES 4

4 medium eggs

800g baby new potatoes 2 bunches of fresh dill, fronds roughly chopped, stalks reserved for cooking the potatoes

Extra virgin olive oil

1 red onion, thinly sliced Handful of chives, roughly

chopped

Handful of dill 50g mixed green leaves such as baby spinach and rocket

1 sweet apple, quartered,

cored and thinly sliced ½ cucumber, sliced Small handful of capers Salt and pepper MUSTARD DRESSING 75g yogurt or soured

cream

75g mayonnaise

2tbsp lemon juice

1tbsp apple cider vinegar 1tbsp Dijon mustard

1 Boil eggs for 6-7min, rinse under cold water and set aside.

2 Cook scrubbed but unpeeled baby new potatoes for 15min in plenty of water with a good pinch of salt and a few dill stalks. Drain the potatoes, drizzle with olive oil, sprinkle with salt and set aside to cool.

3 Mix the dressing ingredients and set aside. Cut the potatoes into bite-sized pieces and place with the rest of the salad ingredients in a big bowl. Give it a grind of salt and pepper and drizzle over the dressing. Toss gently to coat everything in the dressing.

4 Peel and chop the eggs and serve with the salad.