FORGOT YOUR DETAILS?

Potato, Beetroot & Mint Salad

20 minutes
6
  • 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
  1. Place potatoes whole in a pot of cold salted water, bring to boil, and reduce to simmer, until tender.
  2. Just before potatoes are cooked, add frozen peas. Drain, cool completely then slice potatoes into bite size pieces.
  3. Meanwhile mix together yoghurt, cumin, mint, and lemon zest, season well.
  4. Toss potatoes, peas and beetroot with yoghurt.
  5. Garnish with fresh mint (optional).
Potato & Beetroot Salad
Breakfast Potato Rosti

Other Recipes You May Like

FP_GoldenMashSage_WEB

Golden Mash Boil saucepan of water with steam basket and steam ... View Recipe

PotatoandChickpeaCurry

Potato and Chickpea Curry Slowly heat oil and butter in a large ... View Recipe

warmsaladsalmon

Warm Potato & Salmon Salad Place the whole, unpeeled potatoes ... View Recipe

FP_PoachedEggsBabyPotato_WEB

Potato Bacon & Eggs Pre heat oven to 190c. Heat a large ... View Recipe

TOP