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Best of spring potato salad

Best of spring potato salad


Using the best of spring produce, the dressing is made with yogurt instead of mayo

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1284kj 306kcal
  • Fat
    Med 19%
  • Saturates
    Low 28%
  • Sugar
    Low 8%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 34g

Bring Co-op to your front door

Big Bag Option


  • 750g Co-op British Jersey Royal new potatoes, halved
  • 2 tbsp Co-op olive oil
  • ¼ tsp dried mint
  • 300g Co-op asparagus, trimmed and halved
  • 125g bunch Co-op spring onions, halved lengthwise
  • Zest and juice of 1 lemon
  • 3 tbsp Co-op low fat natural yogurt
  • ½ x 150g pack Co-op trimmed sugar snap peas, halved lengthways
  • ½ x 28g pack Co-op flat leaf parsley, chopped
  • 100g Co-op Feta, crumbled


  1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
  2. Toss the Jersey Royals with 1 tbsp of the olive oil and the dried mint on a baking tray, season and cook for 35 mins
  3. Mix the asparagus and spring onion with the remaining oil and season
  4. Place onto a second baking tray and put in the oven for the last 12 mins of the potatoes’ cooking time
  5. Meanwhile, mix the lemon zest and juice with the yogurt
  6. Take the Jerseys and veg out of the oven and mix with the peas
  7. Leave to cool for 15 mins, then combine with the yogurt dressing, parsley and Feta
  8. Season, then serve immediately