My mum always used to make potato salad, following the recipe she learned from my grandmother. It is also my all-time favourite recipe — with onion and chive and apple, it is so delicious and always a hit whenever I make it. But, it is also quite labour intensive, so I’ve been trying to create something more quick and simple, which works better for a fast summery side-dish on weekdays.

Here’s what you need (none of the below quantities aren’t set in stone, I always guesstimate!):

• 1 kilo of small, new potatoes
• 1 cup of yoghurt
• 1/3 cup of mayonnaise (or to taste)
• juice of 1/2 lemon
• fresh ground pepper & maldon salt
• 6 hard boiled eggs
• fresh herbs (I like parsley and chives)
• small gherkins (cornichons)

Rinse the potatoes and cut bigger ones in halve. Boil them in salted water (in their skin)  until cooked but still a bit firm. Mix the mayonnaise with the yoghurt and the lemon juice, add chopped herbs and salt and pepper to taste. Peel eggs and cut in half lengthwise. Drain gherkins.

Spread out the potatoes on a shallow plate or dish — sprinkle the yoghurt dressing over. Put eggs and gherkins on top. Save and enjoy!

xxx Esther