2 heaping tbsp of Liberté plain Greek yogourt
2 tbsp olive oil
¼ tsp chopped herbs of your choice (e.g. chives, dill, parsley)
2 tsp celery seeds
zest and juice of ½ a lemon
1 bag (454 g) baby potatoes, blanched, cooled and halved
½ bunch of fresh watercress, washed
6 slices cooked bacon, roughly chopped (optional)
1 hard-boiled egg, roughly chopped (optional)

1. In a bowl, whisk together yogourt, olive oil, herbs, celery seeds, lemon zest and juice.
2. In a large bowl, mix potatoes with the watercress and add the yogourt vinaigrette. Season with salt and pepper to taste.
3. Serve and enjoy!