Ingredients

• 500g small Comber Earlies, steamed until just tender and set aside to cool completely
• ½ carton (approx. 225g) Clandeboye Greek Style Yoghurt
• 2 tspn tomato ketchup
• 2 tspn sriracha (or your favourite hot sauce)
• 2 tspn paprika
• 2 tspn finely chopped cornichons or gherkins
• ½ red onion – very finely minced
• Salt & pepper to taste

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Steps

1. Half (or quarter) the cooled potatoes – you want them bite size
2. Put the rest of the ingredients in a bowl and stir to combine
3. Add the potatoes and gently stir with a large spoon to coat all the potatoes with the dressing
4. Check seasoning
5. Put in a serving bowl and garnish with a sprinkle of paprika