Potato Salad with Yoghurt Dressing Recipe
by Rosana McPhee
4
55 minutes
Ingredients

Garden potato salad

  • 450g of salad potatoes, peeled and diced
  • 100g of fresh peas, shelled
  • 1/2 red delicious apple
  • 1 lemon, juiced
  • 1/2 red onion, finely sliced
  • 1 handful of lamb's lettuce
  • 1 handful of mint

Yoghurt dressing

  • 1 lemon, juiced and zested
  • 1 tsp sugar
  • 1 tsp garlic, minced, from about 2 cloves
  • 125g of plain yoghurt
  • 70g of olive oil
  • salt
  • pepper
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