Baby potatoes cook in minutes and don't need peeling, so they're perfect for this potato salad.
700 g small red-skinned or white new potatoes, (don't peel)
1 stalk celery, diced
1/2 medium red onion, diced
1/4 cup chopped parsley
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tbsp coarse-grain mustard, (or Dijon)
1/2 tsp salt
1/2 tsp black pepper
Wash the new potatoes and place them in a steamer basket over a pot of boiling water. Cover and steam for about 15 to 20 minutes or until they're just tender when poked with a knife. Remove from heat and let potatoes cool to room temperature.
When the potatoes are cool, cut them into halves or quarters (depending on the size). Toss with the celery, onion and parsley.
In a small bowl, stir together the mayonnaise, yogurt, mustard, salt and pepper. Pour about half of this dressing into the potato salad and toss until everything is lightly coated.
Chill salad and remaining dressing until ready to serve, or transport to picnic spot in a cooler with an ice pack. Pack remaining dressing separately and toss with salad at serving time, if desired. (You may not use all the dressing.)
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