- 6 new potatoes, sliced
- 50g natural yogurt
- 1 tsp wholegrain mustard
- Juice of half a lemon
- 100g cucumber, diced
- 2 spring onions, chopped
- 2 mushrooms, sliced
- Lightly boil the potatoes in salted water for 15 minutes until just cooked. Drain and keep warm.
- Mix the yogurt with the mustard and lemon. Set aside.
- Toss the cucumber, onion and mushrooms into the pan with the drained potatoes.
- Stir in the yogurt, mixing well.