3 medium potatoes peeled and diced 3 cm
Diced red and yellow Sweet Palermo peppers
1 tbs mustard (grain one)
250 ml Greek yogurt
60 ml extra virgin olive oil
Fried crispy onion
Parsley, coriander and chives finely chopped
Salt and black pepper
Steam the diced potatoes. Meanwhile we prepare the dressing. In a large bowl put the yogurt, mustard, oil, salt and pepper and whisk until well mixed. Then add the diced peppers and mix all together. Once potatoes have cool down, add the dressing and all the herbs and serve topped with crispy onion.