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Recipes
Recipes
10 recipes for under $10
Tips and Tricks
Health
Magazine
Competition
Seed for Schools
Register for 2022
Seeds For Schools Competition
Resources
WA Potatoes
Varieties
Growers & Growing Regions
Potato Growers Association
Potato Hub
Contact
Potato, Beetroot & Mint Salad
Cooking Time
20 minutes
Serves
6
INGREDIENTS
6 medium yellow potatoes
200g beetroot
1 cup frozen peas
1 cup greek yoghurt
50g mint leaves (chopped)
1 tsp ground cumin
Zest of 2 lemons
Salt and pepper
PERFECT WITH
Yellow Potatoes
ALSO GREAT WITH
White Potatoes
INSTRUCTIONS
Place potatoes whole in a pot of cold salted water, bring to boil, and reduce to simmer, until tender.
Just before potatoes are cooked, add frozen peas. Drain, cool completely then slice potatoes into bite-size pieces.
Meanwhile mix together yoghurt, cumin, mint, and lemon zest, season well.
Toss potatoes, peas, and beetroot with yoghurt.
Garnish with fresh mint (optional).