This really simple dish has a lot of flavour and makes a great Summer side salad with your barbecue. It also makes a great accompaniment to my Honey and Lemon Chicken Kebabs from last week.


400g new potatoes
2 avocados
6 tbsp natural yoghurt
1 tsp english mustard
1 tbsp white wine vinegar
1 tsp garlic powder
1 lemon
Salt and pepper
3 sprigs of chives


Boil the potatoes in salted water for 15 minutes or until tender (a sharp knife should easily go right through when ready.) Drain and leave to cool. Meanwhile mix the yoghurt, mustard and vinegar together in a bowl followed by half the juice of the lemon. Season with salt and pepper and give it a taste. From here you can add more lemon juice or mustard to suit your own preference.

Just before serving cut up the avocados into bite size pieces (it’s best to prepare the avocados just before serving to prevent browning). Add the avocado to the now cooled potatoes and gently fold in the yoghurt mix so everything is well coated. Garnish with some chopped chives and serve.