Creamy spring onion yoghurt dressing for potato salad


Ingredients 5
Servings 5
Time

Ingredients

  • 6
    fat spring onions, sliced
  • 115
    g
    cream cheese
  • 140
    ml
    Greek yoghurt
  • 5
    ml
    chopped dill
  • 700
    g
    baby or new potatoes, cooked
 

Method

 
Slice spring onions into rounds and sprinkle with a little salt. Set aside for 20 minutes, then drain. Rinse and pat dry on paper towelling. This softens them and gives them a gentler flavour. Whisk cream cheese and yoghurt until smooth. Stir in spring onions and dill. When potatoes reach room temperature, pour over dressing.
 

Read more on: starch
 

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