Potato salad

Step 1
Place potatoes in a medium sized pot & cover with water. Bring to a simmer and cook until tender, approximately 25-30 minutes.

Step 2
Meanwhile, bring a small saucepan of water to the boil and cook the peas according to the packet instructions. Drain and allow to cool in the fridge.

Step 3
Bring another small saucepan of water to the boil and add the 6 eggs. Time the eggs for 8 minutes at a rapid boil then remove and place in cold water to cool. When cool, peel and cut into quarters lengthwise.

Step 4
Meanwhile, in a large bowl whisk the yoghurt, mayonnaise, vinegar, mustard, gherkins and chives together.

Step 5
When the potatoes are cooked, drain well and add them straight to the dressing and fold through. Allow to cool.

Step 6
When the potatoes, peas and eggs are cool, fold together.

Food safety tip: If you are packing for lunch, potato salad needs to be kept cold so pack an ice brick.