Bunch of crisp mixed leaves, preferably rucola, oak leaf, and iceberg
Boiled baby potatoes (about 7-10 whole potatoes cut into halves)
Sliced cucumbers (about 3 whole)
Shredded carrots (about 2 whole)
2 tablespoons yoghurt
2 tablespoons mayonnaise
3/4 cup olive oil
Salt & pepper to taste
Spring onions or chives as a garnish
Put the yoghurt and mayonnaise in a jar, season with salt and pepper, a squeeze of lemon juice and a dash of mustard. Whisk slowly while adding the olive oil.
Meanwhile, boil the baby potatoes and slice them into halves, leave them to cool and either refrigerate or leave at room temperature.
Cut the salad leaves into chunky pieces, put in a bowl with the cucumber and carrots, then drizzle lightly with the dressing. Add some of the dressing to the boiled potatoes.
Top the green salad with potatoes, garnish with spring onions and serve.