Crispy Potato Salad With Roast Beef And Baby Chard - cooking recipe

Ingredients

2 lbs new potatoes
1/3 cup natural yogurt
1 1/2 tbsp honey
2 tsp ground mustard
4 tbsp olive oil
3-4 None radishes, thinly sliced
2 None red onions, thinly sliced
4 cups fresh swiss chard (or spinach)
7 oz sliced cooked beef

Preparation

Cook the potatoes in salted, boiling water for 15-20 mins, until just tender. Meanwhile make the dressing. Mix the yogurt, honey and mustard together then mix in 2 tbsp oil. Season to taste.
Drain the potatoes and allow them to steam for 5-10 mins. Slice each potato in half. Heat 2 tbsp oil in a frying pan, add the potatoes and fry for 8-10 mins until golden and crisp. Remove and leave to cool for 25-30 mins.
Mix the potatoes, radish, onion, chard and dressing together. Arrange the salad on a plate and top with slices of cooked beef. Serve.