Potato Salad with a twist

Ingredients:

800g new baby potatoes, halved or quartered
2tbsp Olive Oil
1tbsp white wine vinegar
1tsp coarse grain mustard
6 medium eggs
4tbsp natural yoghurt
4tbsp reduced fat mayonnaise
100g bavarian Ham
110g german salami
10 baby gherkins, drained and chopped
bunch spring onions trimmed and sliced

Method:

1. Boil potatoes until just tender, then drain and put in a bowl.
2. Whisk together the oil, vinegar and mustard and season well.
3. Add to the potatoes and toss until coated.
4. Leave until cold.
5. Boil eggs for 8 minutes, drain off hot water and cover with cold water.
6. Leave to cool. Shell and quarter.
7. Mix yogurt and mayonnaise together and then gently stir into the potatoes.
8. Cut the ham and salami into small pieces and add to the potatoes along with the gherkins and spring onions.
9. Serve wit the eggs on top