Classic Potato Salad

1. 1

   Cook the potatoes in a saucepan of boiling salted water for 15-20 mins, or until tender. Drain and cool.

2. 2

   Meanwhile, heat 1 tsp of the oil in a small skillet on medium heat. Add the mustard seeds; cover and cook for 1-2 mins, or until the seeds pop. Transfer to a large bowl. Add the yogurt, mayonnaise, onion, chives and mustard; mix well.

3. 3

   Cut the potatoes in half lengthwise and add to yogurt mixture. Toss gently to combine.

4. 4

   Heat the remaining 1 tsp oil in same skillet on medium heat. Cook the capers for 1 min, or until fragrant. Sprinkle the capers and additional chives over the potato salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.