- 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 dressing.
- Add salt and pepper to taste.
- Garnish with fresh mint leaves (optional)