Simple Potato & Egg Salad

1. 1

   In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.

2. 2

   Add the quartered new potatoes, and toss well.

3. 3

   Roughly chop the eggs and add them to the potatoes with the sliced radishes.

4. 4

   Turn gently to mix, then chill until ready to serve.

5. 5

   When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.

6. 6

   Garnish with chopped fresh parsley and a little extra black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.