Artichoke Potato Salad with Herb Yoghurt Dressing

Ingredients

• 500g/1lb 2oz small British salad potatoes e.g. Charlotte
• 400g can artichoke hearts, drained well
• 150ml (5fl oz) low fat natural yoghurt
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 1 tsp mild mustard
• Large handful parsley, finely chopped
• Small handful basil leaves, chopped

Method

1. Cut the potatoes into 4 lengthways to make wedges, put into boiling salted water, cover and cook them 10-12 minutes or until just tender. Do not over cook or they will break up.
2. Meanwhile, put the yoghurt, lemon juice, garlic and mustard into a bowl and whisk together until smooth, stir in the herbs.
3. Place the artichoke hearts on kitchen paper to absorb any excess water then cut in half.
4. Drain the potatoes and allow to cool. Put into a serving dish with the artichokes and drizzle over the yoghurt dip.

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