- 1kg (2lb 4oz) salad potatoes
- 8tbsp sour cream
- 8tbsp Greek yogurt
- 2 bunches spring onions, thinly sliced
- 4tbsp salted capers, rinsed
Cut the potatoes in half and boil for 10 minutes or until cooked. Meanwhile, mix together the rest of the ingredients in a large bowl. Drain the potatoes well and add to the bowl while they are still warm. Stir them in and add pepper to taste.
Top Tip for making Reduced-Fat Potato Salad
You can keep this in the fridge for 24 hours, but allow it to come back to room temperature before serving.