Serves: 6
Ready in: 40 minutes, plus cooling
Price per serving: 80p

Calories (per serving): 370
Carbs: 23g
Fat: 22g 
Saturated Fat: 7g

INGREDIENTS:
800g baby new potatoes, halved or quartered
2 tbsp Olive Oil
1 tbsp White Wine Vinegar
1 tsp coarse grain mustard
6 medium eggs
4 tbsp Natural Yogurt
4 tbsp Reduced Fat Mayonnaise
100g Ham
110g Salami
10 baby gherkins, drained and chopped
Bunch of spring onions, trimmed and sliced

1. Boil potatoes until just tender, then drain and put in a bowl. Whisk together the oil, vinegar and mustard and season well. Add to the potatoes and toss until coated. Leave until cold.
2. Add the eggs to a pan of boiling water and simmer for eight minutes. Drain off the hot water and cover with cold water. Leave to cool. Remove shells and cut into quarters.
3. Mix yogurt and mayonnaise together and gently stir into the potatoes. Cut the ham and salami into small pieces and then add to the potatoes along with the gherkins and spring onions. Serve with the eggs on top.