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Method
Make it happen
- 01
Scrub or peel potatoes as required and simmer in lightly salted water for 15–20 minutes until tender when pierced; drain and allow steam to escape.
- 02
Whisk yoghurt, mustard, oil and lemon until smooth.
- 03
Fold warm potatoes into the dressing with chives and spring onions.
- 04
Fold in the remaining fresh vegetables and herbs, then divide between four plates; serve warm or refrigerate promptly for a chilled salad.