Ingredients

• 500g small Comber Earlies, steamed until just tender and set aside to cool completely
• ½ carton (approx. 225g) Clandeboye Greek Style Yoghurt
• Half a bunch of fresh basil, leaves picked (approx. 15-20g). Chop a few leaves very finely for garnish
• 1 small, ripe avocado
• Juice of a lime
• Salt & pepper to taste – salt complements the lime really well, so don’t leave it out!

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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 blender and blitz until smooth and creamy
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 scattering of chopped basil