Simple Potato & Egg Salad - cooking recipe

Ingredients

3 cups new potatoes, boiled and quartered (measured when cut)
4 eggs, hard-boiled and shelled
1/2 cup radish, sliced (measured when sliced)
1/3 cup mayonnaise
2/3 cup yoghurt
1 head lettuce, shredded (I use 4 Little Gem hearts instead of one larger lettuce)
1 tablespoon fresh parsley, chopped
black pepper, to taste

Preparation

In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
Add the quartered new potatoes, and toss well.
Roughly chop the eggs and add them to the potatoes with the sliced radishes.
Turn gently to mix, then chill until ready to serve.
When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
Garnish with chopped fresh parsley and a little extra black pepper.