Potato salad

Instructions

1. Cook 500g small waxy potatoes in a pan of boiling water for 10 minutes until just cooked, then cool under running water and cut into chunks.
2. Boil 2 eggs for 9 minutes, then cool under running water, peel and chop. Put the potatoes and eggs into a bowl with 4 thinly sliced spring onions and a handful of snipped chives.
3. Mix together 6 tablespoons 0% fat natural Greek yogurt, 3 tablespoons reduced-fat mayonnaise and 1 teaspoon wholegrain mustard, then stir into the salad. Season to taste, mix well to combine, then serve.