Creamy spring-onion yoghurt dressing for potato salad

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6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (5)

6.00 spring onions
115.00 g cream cheese
140.00 ml yoghurt — Greek
5.00 ml fresh dill — chopped
700.00 g baby potatoes
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Method:

Slice spring onions into rounds and sprinkle with a little salt. Set aside for 20 minutes, then drain. Rinse and pat dry on kitchen paper towel. This softens them and gives a gentler flavour.

Whisk cream cheese and yoghurt until smooth. Stir in spring onions and dill.

When potatoes reach room temperature, pour over dressing.



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