1kg small waxy potatoes with skin on, cut in half
1/2 cup plain full-fat greek yoghurt or coconut yoghurt
1 tbsp dijon mustard
1/4 cup of celery, finely chopped
1/4 cup of red onion, finely chopped
1 bunch of dill, finely chopped
3 tbs capers
2 tbsp cornicons
Add the potatoes to a large saucepan and add enough water to cover the potatoes.
Bring the water to the boil, and then reduce to a medium heat and allow the potatoes to cook through for approximately 10 minutes, or until the potatoes are tender to touch with a fork.
While the potatoes are cooking, add the yoghurt, mustard, salt and pepper to a bowl. Mix everything together.
Once the potatoes are cooked, add them to the bowl and gently stir through so they are well covered in the creamy mix.
Next add the dill, red onion, capers, cornicons. Mix through until everything is well combined. Season with a little more salt and pepper if needed.