boiling water enough to fill your potatoes up with water
2large eggs
½finely chopped onion
½green pepper
the dressing
¾cupsmayonnaise
¼cup plain yoghurt
1tspdried mixed herb
½tsppaprika
1tsp onion powder
Instructions
Chop your potatoes into 6 equal pieces each and place them in a small pot along with the salt and water on high heat for about 35 minutes or until potatoes are soft.
Once your potatoes are done cooking, drain all the excess water and place it in the fridge for the salad to cool.
In the meantime, boil 2 eggs until they are hard-boiled. This requires the eggs to be boiled for 15-20 minutes.
Finely chop the onion and green pepper and add the vegetables into the serving bowl along with your chopped hard-boiled eggs.
In a small bowl, add your plain yoghurt, mayo paprika, dried mixed herb and onion powder and mix well.
Now, combine the dressing, the finely chopped vegetables, chopped eggs, and cooled potatoes and mix well.
Allow your potato salad to cool in the fridge for about 30 minutes and enjoy.