Classic Potato Salad - cooking recipe

Ingredients

2 lbs small potatoes
2 tsp olive oil
2 tsp yellow mustard seeds
3/4 cup plain yogurt
1/2 cup mayonnaise
1 None red onion, finely chopped
2 tbsp snipped chives, plus additional, to garnish
1 tsp Dijon mustard
2 tbsp capers, rinsed and drained

Preparation

Cook the potatoes in a saucepan of boiling salted water for 15-20 mins, or until tender. Drain and cool.
Meanwhile, heat 1 tsp of the oil in a small skillet on medium heat. Add the mustard seeds; cover and cook for 1-2 mins, or until the seeds pop. Transfer to a large bowl. Add the yogurt, mayonnaise, onion, chives and mustard; mix well.
Cut the potatoes in half lengthwise and add to yogurt mixture. Toss gently to combine.
Heat the remaining 1 tsp oil in same skillet on medium heat. Cook the capers for 1 min, or until fragrant. Sprinkle the capers and additional chives over the potato salad and serve.