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The UK is finally seeing some sunshine after months, and at this time of year, most of us cannot be bothered cooking big dishes and resort to quick meals like potato salad. I love potato salad as it is creamy and filling, but I actually used to really dislike this dish, as it can often be really greasy, as most people make it with mayonnaise

I never really understood why you would put mayonnaise in a salad, as although it tastes great on sandwiches, it is mostly oil and fat, which feels really heavy on potatoes. However, after a little experimenting, I have discovered that you do not need any mayonnaise; Greek yoghurt tastes just as good and savoury. Greek yoghurt might sound odd as a dressing, but it can completely transform the taste and texture of a potato salad, and it's now become one of my favourite lunches because it's so savoury.

Greek yoghurt has the same thick texture as mayonnaise, but contains protein and significantly less fat, so you are not overloading the dish with unnecessary calories.

However, beyond its health benefits, Greek yoghurt has a much fresher taste and can help sharpen the flavour of any herbs you use in your dressing, making it more flavourful.

I prefer Greek yoghurt as it is simply less oily than Mayonnaise, which tends to give potato salad a horrible slimy texture, especially when it is hot outside

It is a simple swap, but it has made potato salad a much more enjoyable dish, and it has left me genuinely amazed by how tasty it is, as I now make it for lunch all the time.

You will need:

• 1kg of baby potatoes
• 300ml of Greek yoghurt
• 20ml of extra virgin olive oil
• Three tablespoons of spring onion
• Fresh chives
• Three teaspoons of balsamic vinegar
• Two teaspoons of Dijon mustard
• A tablespoon of leftover water from the boiled potatoes
• Salt and pepper

Some people prefer to steam the potatoes, but I prefer to boil them as the starch will release into the water and can give your salad dressing a silkier texture.

A little bit of starchy water makes the salad dressing really smooth, but be careful about how much you add otherwise you risk making it really runny.

Method:

To begin, I washed the potatoes and then placed them in a pot of cold water. Then, I simply boiled the potatoes for 10 to 15 minutes until completely soft, then drained them.

Next, I left the potatoes to cool slightly for two minutes, then cut them in half. At this point, the potatoes will be incredibly tender, and you can cut them with a fork or spoon.

In a large bowl, I then mixed together the dressing. I added the Greek yoghurt, Dijon mustard, balsamic vinegar and olive oil.

I stirred everything together until smooth, and then added a tablespoon of the leftover water from the pot.

I then spent a minute chopping up some of the chives and spring onions and added them to the bowl.

Once the potatoes had cooled down, I added them to the mixing bowl and gently tossed them in the dressing until everything was combined.

Then, all I did was place my potato salad on a plate, season generously with salt and pepper, and my low-effort lunch was done.

It is one of the tastiest yet hearty meals you can make without spending ages cooking, which makes Greek yoghurt such a useful ingredient to keep in the fridge throughout spring and summer.