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Categories:
mint parsley eggs pumpkin seeds grainy mustard yogurt sour cream light mayonnaise salt fresh ground pepper mint pumpkin seeds
Viewed: 52 - Published at: 3 years agoIngredients
- 900 g new potatoes
- 1 bunch of fresh mint, shredded
- 3 sprigs fresh parsley
- 4 hardboiled eggs, quartered
- 14 cup pumpkin seeds
- 2 tablespoons grainy mustard
- 1 cup plain low-fat yogurt
- 1 cup sour cream
- 12 cup light mayonnaise
- salt
- fresh ground pepper
- mint (for garnish)
- pumpkin seeds (for garnish)
Method
- Boil potatoes until tender.
- Drain and allow to cool.
- On a large platter arrange potatoes, mint, parsley, egg and pumpkin seeds.
- Dressing-----------------.
- In a bowl, mix together the mustard, yogurt, sour cream and mayonnaise.
- Season well with salt and freshly ground pepper.
- Pour dressing over the potatoes and gently combine using salad spoons.
- Garnish with fresh mint leaves, and extra pumpkin seeds.
