Spring Potato Salad
It's a bit different as it's mainly cooked in the oven, and you end up with lovely roasted potatoes!
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 roasting tin or 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.