Warm potato, green bean and boiled egg salad with yoghurt and mustard dressing

Ingredients

For 1 serving

• Potatoes150 g
• Green beans150 g
• Eggs3
• Lactose-free Greek yogurt80 g
• Mustard1 teaspoon
• Capers10 g
• Chives5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, mustard

Method

1. Bring a pot of salted water to the boil. Peel the potatoes and cut them into 2 cm cubes; top the green beans and halve them.
2. Cook the potatoes in the boiling water for 8 minutes, then add the green beans and cook another 6–7 minutes, until the potatoes are easily pierced and the beans tender but still bright green; drain.
3. Meanwhile lower the eggs into a small pan of boiling water and cook for 9 minutes, until the yolks are firm; cool them in cold water, peel and quarter them.
4. Make the dressing: mix the lactose-free Greek yoghurt with the mustard, the oil, the chopped capers, half the snipped chives, salt and pepper until smooth.
5. Dress the still-warm potatoes and beans with half the dressing, arrange the boiled eggs on top and finish with the remaining dressing and chives.