(serves 6)

  • 1,5 kg baby potatoes
  • 150 ml creamy mayonnaise
  • 100 ml tangy mayonnaise
  • 100 ml Bulgarian yoghurt
  • 9 spring onions, roughly chopped
  • salt and freshly ground black pepper to taste
  • 4 hard-boiled eggs, halved
  • 1 red onion, thinly sliced

Boil the potatoes until soft. Drain and allow to cool, then remove the skins. Mix the two kinds of mayonnaise, yoghurt and three quarters of the spring onions. Season the dressing with salt and black pepper and mix carefully with the potatoes. Arrange the eggs on top and sprinkle over the rest of the spring onions. Arrange the onion slices on top.