Creamy Wattleseed & Lemon Myrtle Potato Salad

• 1kg baby potatoes 
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tsp Lemon Myrtle powder
• 1 tbsp Wattleseed (ground)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Squeeze of lemon juice, optional
• Small handful fresh chives, finely chopped

1.        Peel and boil the potatoes in salted water until tender, then drain and set aside to cool slightly.

2.        In a bowl, mix Greek yogurt, mayonnaise, Lemon Myrtle powder, ground Wattleseed, olive oil, salt, and pepper. Add a squeeze of fresh lemon juice for extra zing if desired.

3.        Gently toss the warm potatoes in the creamy dressing, making sure they’re evenly coated.

4.        Sprinkle with fresh chopped chives for a pop of colour and flavour.

5.        Chill the salad for 30 minutes before serving for best results.