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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
WA Weekender Summer Potato Salad with Minted Yoghurt
Cooking Time
20 minutes
Serves
6
INGREDIENTS
10 yellow potatoes
1 cup frozen peas
1 cup of Greek yoghurt
1 cup mint leaves, chopped
1 tsp ground cumin
Zest of 2 lemons
Salt & Pepper
PERFECT WITH
Yellow Potatoes
ALSO GREAT WITH
White Potatoes
INSTRUCTIONS
Cook potatoes in lightly salted boiling water for 15 to 20 minutes until tender.
Just before potatoes are cooked, add frozen peas. Drain. Cool completely.
Meanwhile mix together yoghurt, cumin, mint and lemon zest to make the dressing.
Fold potatoes and peas through the dressing.
Add salt and pepper to taste.
Garnish with fresh mint leaves (optional).