It’s smooth and creamy and works really well with the fresh herbs, PLUS it’s so much healthier than mayo by Dine with Tasha
INGREDIENTS:
- 500 - 750g Baby potatoes
- 1 cup NutriDay Double Cream Plain Yoghurt
- 3 tbsp. White balsamic vinegar
- 2 Cloves garic, pressed
- Large Handful fresh dill, finely chopped
- Small handful mint leaves, finely chopped
- Freshly ground salt & black pepper
- Micro herbs
- Crunchy mix sprouts
DIRECTIONS:
- Cut the baby potatoes in half, boil in salted water until, around 20-30 min.
- In a small bowl, combine yoghurt, vinegar, garlic, dill and mint. Sean well with and black pepper
- Once the potatoes are cooked, remove from heat, drain in colander and steam dry.
- While the potatoes are still hot, add half of the dressing. Combine well and let cool.
- Add the other half of the dressing to the bottom of your serving dish, top with potatoes, micro herbs and crunch sprouts.
- Give it another sprinkle of freshly ground salt, black pepper before serving.