Potato, Pea and Egg Salad

Method

  1. Peel and dice potatoes into 2cm cubes. 
Put potatoes in a pot and cover with water. Bring to boil. Cover and cook for 15 to 20 minutes, until just tender. Drain and transfer to a bowl. Add chopped hard boiled eggs, peas and red onions (chopped). Cover and refrigerate until chilled. In a cup or bowl, combine the mayonnaise, yogurt and honey. Gently stir into the potato mixture until blended.