Garden potato salad with yoghurt dressing

55 minutes


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


To begin, cook the potatoes in salted boiling water until soft but still holding their shape. Drain and allow to cool completely
Blanch the peas in salted boiling water until tender. Drain and set aside
Slice the apple and sprinkle over the lemon juice to prevent discolouration
To make the dressing, mix all the ingredients together in a blender until well-incorporated. Reserve in the fridge
Mix the potatoes with half of the yoghurt dressing. Scatter the lamb's lettuce on a serving dish and place the potatoes on top
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