Creamy mustard potato salad

Ingredients

• 500 g Potatoes, peeled, diced
• 150 g Sour cream
• 2 tbsp Yogurt, thin
• 1 pcs Onion, minced
• 2 tbsp Grainy mustard
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Method

1. Place the potatoes in sauce pot and cover with water. Bring to a boil and boil until fork-tender, for 10 minutes.
2. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
3. Place the potatoes and onion in a bowl.
4. Combine the sour cream, mustard, salt, pepper, and thin yoghurt. Whisk well and pour over the potatoes. Stir gently to coat and serve after.
5. Just before serving, sprinkle with paprika if desired.