Romige Aartappelslaai met Mosterd (Creamy Potato Salad with Mustard)

Ingredients

• 1.5kg baby potatoes, halved
• 1 cup mayonnaise
• 3 tbsp plain yoghurt or sour cream
• 2 tbsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 small onion, finely chopped
• 3 hard-boiled eggs, chopped (optional)
• 2 tbsp chopped chives or spring onion
• Salt and black pepper

Method

1. 1

   Boil the potatoes in salted water for 15-20 minutes until just tender - do not let them fall apart.

2. 2

   Drain and let them steam dry for 5 minutes, then cool slightly.

3. 3

   Whisk the mayonnaise, yoghurt, both mustards, salt and pepper together.

4. 4

   Fold the warm potatoes through the dressing so they soak up the flavour.

5. 5

   Stir in the onion, eggs and most of the chives.

6. 6

   Chill at least an hour, scatter the rest of the chives over and serve cold.