Spring Potato Salad

I came across this delicious Spring salad recipe in the October ’21 edition of a Coles magazine. It’s a nice change to the standard potato salad.

You can easily switch it up by replacing the radish with soft-boiled eggs, which makes it a delicious lunch or light dinner.

What you need

  • 1kg kipler or baby white potatoes – washed & thickly sliced diagonally
  • 200g snowpeas – trimmed, halved diagonally
  • 1 bunch asparagus – woody ends trimmed, cut into 5cm pieces
  • 1 cup frozen broad beans
  • ¼ cup plain Greek yohurt (not the really thick type)
  • 2 Tbls whole egg mayonaise
  • 1 Tbls lemon juice
  • 2 tsp Dijon mustard
  • ½ cup mint leaves
  • 3 small radishes – trimmed, sliced thinly
  • 120g baby rocket – washed
  • A few sprigs of Mint to scatter on top.

What to do

Place the potatoes in a large pot and cover them with cold water. Bring to the boil and allow to simmer for 8-10 minutes or until tender enough to easily pierce with a knife. Run under cold water to stop the cooking process – drain well.

Place the snow peas, broad beans, and asparagus in a pot of boiling water for 1 minute. Drain and run under cold water to stop the cooking process – allow to drain well.

For the dressing – place the yogurt, mayonnaise, lemon juice, mustard and mint leaves in a blender and process until smooth. Season with salt and pepper.

Place all the cooked greens in a bowl and add the rocket and radishes – drizzle with half of the dressing and gently mix to combine.

To serve – transfer to a serving dish and drizzle with remaining dressing and top with extra mint leaves.

Note: The dressing has been slightly changed from the original recipe

Serves 6 – 8