For the salad

• 1 lb (400 g) small potatoes
• 8 oz (200 g) button mushrooms
• large bunch parsley - finely chopped

For the dressing

• 2 tablespoons (2 x 15 ml spoon) mayonnaise - a good bought kind will do
• 3 tablespoons (3 x 15 ml spoon) plain yoghurt
• 1-2 teaspoons (1-2 x 5 ml spoon) mild French mustard
• salt, black pepper

Scrape (don’t peel) the potatoes and boil until done. Cool and then slice. Slice the mushrooms downwards, keeping the stalk on so that they are a flat mushroom shape. Put all into a bowl with the chopped parsley.

To make the dressing simply stir up the ingredients with a fork until smooth, adding a little salt and plenty of black pepper. Coat the salad ingredients with this mixture and keep in the fridge until needed.