Egg and Potato Salad in Greek Yoghurt Dressing

This recipe is very simple and requires very few ingredients, mainly eggs and potatoes, so it is advisable to use organic ones with good quality greek yoghurt and extra virgin olive oil.

3 organic eggs (hard boiled, shell removed and each cut into 4)
2 large organic potatoes (boiled in salted water and cut into half inches)
6 spring onions. (chopped along with the greens)

For the salad dressing :
1 small clove of garlic grated
100 gms greek yoghurt
60 ml extra virgin olive oil
1 tablespoon honey
1 teaspoon dijon mustard
half teaspoon dried mint
Sea salt and freshly coarse black pepper (to taste)

Mix well all the ingredients for salad dressing in a bowl. Then toss in the eggs, potatoes and onions. 

You can serve it chilled (half hour in fridge should be enough) or at room temperature.

When about to serve sprinkle over some chopped green parts of spring onion and drizzle few drops of extra virgin olive oil.