Dutch Potato Bowl with Apple, Cucumber and Mustard Dressing

• 500 g Mixed baby potatoes, similar size
• 80 g Dill pickles
• 200 g Cucumber
• 1 medium Apple, crisp
• 60 g Mayonnaise
• 120 g Greek yogurt
• 2 tbsp Dijon mustard
• 1 small Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 Spring onion
• 10 g Fresh dill

1. Put the potatoes in a large pot, cover with cold water and add half the salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily.
2. Meanwhile, slice the pickles and dice the cucumber. Core the apple and cut into small bite-size pieces, then thinly slice the spring onions and roughly chop the dill.
3. In a mixing bowl, whisk together the mayonnaise, greek yogurt, dijon mustard, the juice of the lemon, the remaining salt and the black pepper until smooth and creamy. Taste and adjust with a little more lemon juice if you want it sharper.
4. Drain the potatoes well and let them steam-dry in the colander for 2 minutes. Tip them into the bowl while still warm and gently toss with the dressing so they soak up the flavour.
5. Fold in the pickles, cucumber, apple, spring onions and dill. Divide between two bowls and serve straight away while the potatoes are still warm.

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