Potato Salad

Total Time:  15 min
Prep:          15 min
Cooking:     15 min
Yield:          4 servings
Level:          Easy


Ingredients:

• 1 Ib (450 g) baby potatoes, unpeeled
  
• 4 tbs  natural yogurt
• 2 tbs mayonnaise

• 8 sun-dried tomatoes
• 2 tbs flat leaf parsley, chopped 
• 1/2 tsp pepper
• 1/2 tsp salt

Directions:

1. Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook for about 8-12 minutes or until tender. The cooking time might vary according to the size of your potatoes.
2. Cut the sun-dried tomatoes into thin slices. 
3. To make dressing, mix together the yogurt and mayonnaise in a bowl and season to taste with salt and pepper. Stir in the sun-dried tomatoes slices and the chopped parsley. 
4. Remove the  potatoes, drain them thoroughly and then set them aside to cool. 
5. If you are using larger potatoes, cut them into  2 inch chinks.
6. Pour the dressing over the potatoes and toss to mix. 
7. Leave the potato salad to chill in the refrigerator for about 30 minutes, then serve as a starter or as an accompaniment.