6 October, 2015
Summer Fresh Potato Salad
Summer Fresh Potato Salad
Serves: 6-8
Ingredients:
- 1kg potatoes
- 1 cup natural yoghurt
- 2 garlic cloves crushed
- 4 Spring onions sliced
- 2 tablespoon fresh chives
- 2 teaspoons lemon juice
- 1 teaspoon honey
Method:
- Dice the potatoes into about 1cm cubes and boil in a pot of salted water for 10-15 minutes or until potatoes are just tender
- Drain the potatoes well and set aside to cool
- In a mixing bowl add the remaining ingredients and combine well
- Once the potatoes have cooled stir through the yoghurt dressing then serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly
- For an alternative you can add some fresh peas with some shredded fresh mint
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.