This Spring potato salad is from the April 2019 Co-op magazine…it really appealed to us to make it the first time as it’s very different from normal potato salad and we both really like asparagus and feta cheese. It’s also quite different as it’s mainly cooked in the oven so you end up with lovely roasted potatoes. It’s a dish that’s not just for Spring time, it’s good to have as a side dish in the Summer too…enjoy it with grilled or barbecued food, or increase the quantities to serve more people as part of a buffet selection.
Tip
- If you can’t get Jersey Royals, if they’re either unavailable in your local shop or supermarket or you’re making it out of season, don’t worry…other new or baby potatoes work well too.
Ingredients
- 750g Jersey Royal new potatoes, halved
- 2 tbsp olive oil
- 0.25 tsp dried mint
- 300g asparagus, trimmed and halved
- 125g spring onions, halved lengthwise
- 1 lemon, zest and juice
- 3 tbsp low fat natural yogurt
- 75g trimmed sugar snap peas, halved lengthways
- 14g pack flat leaf parsley, chopped
- 100g feta cheese, crumbled
Instructions
- Preheat the oven to 200C/fan 180C/Gas 6.
- Toss the Jersey Royals with 1 tbsp of the olive oil and the dried mint on a baking tray, season and cook for 35 minutes.
- Mix the asparagus and spring onion with the remaining oil and season. Place onto a second baking tray and put in the oven for the last 12 mins of the potatoes’ cooking time.
- Meanwhile, mix the lemon zest and juice with the yogurt.
- Take the potatoes and veg out of the oven and mix with the sugar snap peas.
- Leave to cool for 15 mins, then combine with the yogurt dressing, parsley and feta cheese.
- Season, then serve immediately.
Spring Potato Salad
Ingredients
- 750g Jersey Royal new potatoes halved
- 2 tbsp olive oil
- 0.25 tsp dried mint
- 300g asparagus trimmed and halved
- 125g spring onions halved lengthwise
- 1 lemon zest and juice
- 3 tbsp low fat natural yogurt
- 75g trimmed sugar snap peas halved lengthways
- 14g pack flat leaf parsley chopped
- 100g feta cheese crumbled
Instructions
- Preheat the oven to 200C/fan 180C/Gas 6.
- Toss the Jersey Royals with 1 tbsp of the olive oil and the dried mint on a baking tray, season and cook for 35 minutes.
- Mix the asparagus and spring onion with the remaining oil and season. Place onto a second baking tray and put in the oven for the last 12 mins of the potatoes’ cooking time.
- Meanwhile, mix the lemon zest and juice with the yogurt.
- Take the potatoes and veg out of the oven and mix with the sugar snap peas.
- Leave to cool for 15 mins, then combine with the yogurt dressing, parsley and feta cheese.
- Season, then serve immediately.
Notes
- If you can't get Jersey Royals, if they're either unavailable in your local shop or supermarket or you're making it out of season, don't worry...other new or baby potatoes work well too.
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