Creamy Butter Bean "Potato" Salad

• 1 jar Bold Bean Co Butter Beans, drained + rinsed
• 2 tbsp thick greek yogurt, OR 1 tbsp greek yogurt and 1 tbsp mayonnaise (see description)
• 1 tsp dijon mustard
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 clove small garlic, finely grated
• 2 shallots, finely chopped
• 2 spring onions, thinly sliced
• 1 tbsp capers
• 2 tbsp cornichons, roughly chopped
• 10 g fresh chives, finely chopped
• 10 g fresh dill, finely chopped

Instructions

1. In a large bowl, mix together the yogurt, mayo (if using) olive oil, mustard, garlic and lemon juice with a pinch of salt and a few cracks of black pepper to form a creamy dressing. Taste and tweak to your liking - more lemon for tang or more yogurt or mayo if you like it extra creamy.
2. Tip in the drained beans, shallots, spring onions, capers, cornichons and herbs gently fold through the dressing until well coated.
3. Serve straight away as part of a BBQ spread, or cover and chill - keeps in the fridge for up to 3 days.