A fresh midsummer salad featuring baby new potatoes, herbs, crisp vegetables, and a tangy mustard‑yogurt dressing, finished with boiled eggs.
Boil the eggs for 6-7 minutes, rinse under cold running water and set aside.
Cook the new potatoes for 15 minutes in plenty of water with a good pinch of salt and a few dill stalks. You don't need to peel baby potatoes, just scrub them if they need it. Drain the potatoes, drizzle with olive oil, sprinkle with salt and set aside to cool.
Mix the ingredients for the dressing and set aside.
Cut the potatoes into bite‑sized pieces and place with the rest of the salad ingredients in a big bowl.
Give it a grind of salt and pepper and drizzle over the dressing.
Toss gently to coat everything in dressing.
Peel and halve the eggs and serve with the salad.
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