Foodie Friday: Creamy Potato Salad

(Serves 4)

Ingredients:
550 g new potatoes
4 tbsp chopped gherkins
2 shallots, finely chopped
6 tbsp mayonnaise
2 tbsp Greek yoghurt
2 tbsp olive oil
2 tbsp white wine vinegar
salt and ground black pepper

Method:
1. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Drain, leave to cool slightly, then chop.
2. Mix together the mayonnaise, yoghurt, vinegar, shallots, gherkins and olive oil. Season with salt and pepper and mix with the potatoes. Leave to cool, then chill until ready to serve.