WA Weekender Summer Potato Salad with Minted Yoghurt

INSTRUCTIONS

Print

1. Cook potatoes in lightly salted boiling water for 15 to 20 minutes until tender.
2. Just before potatoes are cooked, add frozen peas. Drain. Cool completely.
3. Meanwhile mix together yoghurt, cumin, mint and lemon zest to make the dressing.
4. Fold potatoes and peas through the dressing.
5. Add salt and pepper to taste.
6. Garnish with fresh mint leaves (optional).