A fresh midsummer salad of boiled eggs, tender baby new potatoes, crisp vegetables and herbs tossed in a tangy mustard‑yogurt dressing.
Place the eggs in a pot of boiling water, cook for 6‑7 minutes, then rinse under cold running water and set aside.
Cook the baby new potatoes in plenty of salted water with a few dill stalks for about 15 minutes. Scrub the potatoes if needed, drain, drizzle with extra‑virgin olive oil, sprinkle with salt and let them cool.
In a bowl combine the yogurt (or soured cream), mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, a little water to thin, and season with salt. Mix well and set aside.
Cut the cooled potatoes into bite‑sized pieces. Thinly slice the red onion, roughly chop the chives and dill, and arrange the mixed green leaves, apple slices, cucumber slices and capers in a large bowl. Add the potatoes and gently toss.
Season the salad with a grind of salt and pepper, drizzle the mustard dressing over it and toss gently to coat everything evenly.
Peel the boiled eggs, halve them and serve alongside the salad.
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