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WA Weekender Summer Potato Salad with Minted Yoghurt

20 minutes
6
  • 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
  1. Cook potatoes in lightly salted boiling water for 15 to 20 minutes until tender.
  2. Just before potatoes are cooked, add frozen peas. Drain. Cool completely.
  3. Meanwhile mix together yoghurt, cumin, mint and lemon zest to make the dressing.
  4. Fold potatoes and peas through dressing.
  5. Add salt and pepper to taste.
  6. Garnish with fresh mint leaves (optional)
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