This egg and potato salad is incredibly delicious, filling and simple to make. It’s also a perfect make ahead breakfast. The egg and potato salad can be made in advance and stored in an airtight container overnight in the fridge. Add the other ingredients in the morning. To save time and washing up, boil your eggs and potatoes in the same saucepan.

Ingredients

serves 1

• 2 eggs - hard boiled and peeled

• 1 medium sized potato, no need to peel, cut into cubes - boiled until fork tender and left to cool

• 1 tbsp DF yoghurt - I used coconut milk live yoghurt

• 1 tsp dijon mustard

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• sea salt to season

• chunk of cucumber cut into cubes

• 1 tomato sliced into cubes

• pinch of dried oregano and sea salt to season

• handful of salad leaves - I used rocket/arugula

• chopped chives and chive flower to serve (optional)

Add the eggs to a bowl and mash them down with a fork.

Add the potatoes to the egg

Mix together the yoghurt, dijon mustard, apple cider vinegar and olive oil until combined. Season with a pinch of sea salt.

Add this dressing to the egg and potato and mix well

Add the egg and potato salad to your plate

Add the cucumber

Add the tomato and season them with a pinch of sea salt and dried oregano

Add the salad leaves

Add chopped chives over the egg and top with a chive flower (if using)