Light potato and egg salad

Ingredients (serves 2)

• Potatoes, boiled400 g
• Egg (4 pcs, boiled)220 g
• Cucumber200 g
• Garden peas (frozen)100 g
• Natural yoghurt150 g
• Mustard10 g

Also: Dill, spring onions, salt, pepper

Method

1. Get ready: if the potatoes aren't cooked yet, wash 400 g potatoes, put them in a pan with their skins on and cover with cold water. Put 4 eggs in another small pan and cover them with water too.
2. Bring the potatoes to the boil over high heat and cook over medium heat for 20–25 min, until a knife slides in easily. Cook the eggs over medium heat for 10 min from when the water boils, until the yolks are fully hard.
3. Cool the eggs in cold water. Pour boiling water over the peas (100 g), leave for 2–3 min and drain.
4. Cool, peel and dice the potatoes. Peel the eggs, then dice them and the cucumber (200 g) into cubes of the same size.
5. Dressing: mix the yoghurt (150 g) with the mustard (10 g), chopped dill and spring onions. Season lightly with salt and pepper.
6. Put the potatoes, eggs, cucumber and peas in a bowl, pour over the dressing and mix gently. Chill in the fridge for 20–30 min – the salad is best cold.