Garden potato salad with yoghurt dressing

PT55M

First published in 2018
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Ingredients

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Garden potato salad

Yoghurt dressing

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
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