Potatoes with spring greens


30 min


  1,5 pounds potatoes
  0,5 cups plain yogurt
  0,1 pound spring onions
  a bunch of dill
  salt and pepper to taste


  Wash the potatoes throughly and cut unpeeled into slices approx. 0,3 inhes thick. If using small potatoes, halve or quarter them. Transfer into a pot, cover with water, add 0,25 tsp salt and bring to boil. Cover and cook for 12-15 minutes, or until tender throughout. Drain and let cool.
  Trabsfer the cool potatoes to a serving dish. Wash and finely mince the spring onions and dill, add to the potatoes. Add yogurt, salt and pepper to taste and toss to combine.