By Katrina Lander
Who doesn’t love a potato salad in the spring & summer months to go alongside your barbeque favourites.
My recipe is fresh, creamy and has a lighter twist on the classic, made with natural yoghurt, a touch of mayo and a zing of Dijon mustard. Tossed with fragrant fresh herbs, it makes the perfect side dish for spring and summer.
Prep: 10 mins
Cook: 15 mins
Difficulty: Easy
Serves: 6 as a side dish
Equipment:
Ingredients:
- 1kg small new potatoes
- 1 garlic clove, crushed
- 200ml natural yoghurt
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- Large handful of mint leaves, roughly torn
- Small bunch of chives, finely chopped
- Salt and pepper to taste
- Spring onion to garnish
- Half lemon zest (optional)
Method:
- Boil whole new potatoes in salted water for around 15 minutes, until just slightly tender ring a large pot of water to a boil. Meanwhile prepare an ice bath.
- Add your asparagus to your boiling water and cook for 1 ½ minutes.
- Add your peas and cook for another 2 ½ minutes. Drain and immediately transfer your vegetables to your ice bath (this stops the cooking process).
- Whilst your vegetables are cooling, wash and prepare your lettuce. Cut it in half, pat dry, and slice. Once cooled, drain the vegetables and toss them with your lettuce.
- To make the dressing, in a small bowl, whisk together all the dressing ingredients until well combined. Pour half over the salad and mix well.
- Transfer your salad to a serving platter, crumble the feta over the top, and sprinkle with your fresh mint. Drizzle with the remaining dressing and serve.