Mini potato salad with garlic yogourt and cress
Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly.
Pound the garlic with a pinch of salt in a pestle and mortar and add to the yogurt. Season with salt, pepper and lemon juice. Slice the cooked potatoes in half and dress with the garlic yogourt. If the cress or alfalfa is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!