METHOD
- Place the chopped potatoes into a saucepan, cover with salted cold water and bring to the boil. Simmer over medium heat for 15 mins or until tender, but not falling apart (we don’t want potato mash in a salad!). Drain and set aside to cool.
- Meanwhile, soft-boil the eggs in a saucepan of cold water. Bring to the boil and cook over high heat for 3 mins. Transfer the eggs to a bowl of cold water and rest for 1 minute, then drain and peel off shells.
- Transfer the cooled potatoes to a large bowl. Add the onion, sliced pickles, dill and salt.
- Whisk together the yoghurt, tahini, olive oil, reserved pickling liquid, mustard and turmeric, then pour over the potatoes and toss gently to coat. Adjust the seasoning if necessary.
- Place the salad in a large serving bowl and top with the soft-boiled eggs, gently sliced in halves.
Written by Carmen Cooper
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