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. 

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: 

1. 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. 
   
2. Add your asparagus to your boiling water and cook for 1 ½ minutes.
3. 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). 
   
4. 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. 
   
5. 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. 
   
6. 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.