Best of spring potato salad
https://www.coop.co.uk/recipes/best-of-spring-potato-salad
Using the best of spring produce, the dressing is made with yogurt instead of mayo
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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Ingredients
- 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
Method
- Preheat the oven to 200ºC/fan 180ºC/Gas 6
- 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
- Mix the asparagus and spring onion with the remaining oil and season
- Place onto a second baking tray and put in the oven for the last 12 mins of the potatoes’ cooking time
- Meanwhile, mix the lemon zest and juice with the yogurt
- Take the Jerseys and veg out of the oven and mix with the peas
- Leave to cool for 15 mins, then combine with the yogurt dressing, parsley and Feta
- Season, then serve immediately
