Garden potato salad with yoghurt dressing

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Rosana serves up a delicious potato salad recipe with a moreish yoghurt dressing, served with peas, apple and mint for added freshness.

First published in 2018

Ingredients

Metric

Imperial

Garden potato salad

Yoghurt dressing

Method

1
To begin, cook the potatoes in salted boiling water until soft but still holding their shape. Drain and allow to cool completely
2
Blanch the peas in salted boiling water until tender. Drain and set aside
3
Slice the apple and sprinkle over the lemon juice to prevent discolouration
4
To make the dressing, mix all the ingredients together in a blender until well-incorporated. Reserve in the fridge
5
Mix the potatoes with half of the yoghurt dressing. Scatter the lamb's lettuce on a serving dish and place the potatoes on top
6
Add the rest of the ingredients to the plate and drizzle over the rest of the dressing. Sprinkle over the lemon zest and serve immediately
First published in 2018

Brazilian food and travel blogger, living in London.

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