Yoghurt Potato Salad Dressing
A lighter, healthier alterative to the traditional mayo potato salad dressing.
Makes about 1½ cups
1 x 300g tub Origin Earth Pot Set Yoghurt
3 tbsp olive oil
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 tbsp cider vinear
¼ cup fresh chives, finely chopped
½ tsp garlic powder
salt and freshly ground black pepper, to taste
1 Place yoghurt in a bowl and whisk until combined and creamy.
2 Add oil, mustards, vinegar, chives and garlic and onion powders. Mix well to combine. Season to taste, with a good grind of salt and black pepper.
3 Cover and let stand for 30 minutes at room temperature or longer in the refrigerator to allow flavours to develop.
Note: Use Origin Earth Milk to adjust to desired consistency, if necessary.