Mustard and Yogurt Potato Salad

• Ready In: 30 mins
• Serves: 4

Ingredients

• 900  g new potatoes
• 1  bunch of fresh mint, shredded
• 3  sprigs fresh parsley
• 4  hardboiled eggs, quartered
• 1⁄4 cup  pumpkin seeds

• Dressing

• 2  tablespoons grainy mustard
• 1  cup plain low-fat yogurt
• 1  cup sour cream
• 1⁄2 cup light mayonnaise
•  salt
•  fresh ground pepper
•  mint (for garnish)
•  pumpkin seeds (for garnish)

Directions

1. Boil potatoes until tender.
2. Drain and allow to cool.
3. On a large platter arrange potatoes, mint, parsley, egg and pumpkin seeds.
4. Dressing-----------------.
5. In a bowl, mix together the mustard, yogurt, sour cream and mayonnaise.
6. Season well with salt and freshly ground pepper.
7. Pour dressing over the potatoes and gently combine using salad spoons.
8. Garnish with fresh mint leaves, and extra pumpkin seeds.