Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Potatoes, washed and roughly chopped | 375g |
| Natural yoghurt | 100g |
| Spring onions, finely chopped | 1 |
| Fresh herbs (e.g. parsley, mint, dill), finely chopped | 1 tbsp |
| Lemon, zested | 1/2 |
| Freshly cracked pepper, to season |
Method
|
1
Place the chopped potatoes in a large saucepan and cover with water. Boil over a medium-high heat for approx. 10 minutes or until the potatoes are tender. |
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|
2
Drain the potatoes and allow to cool. |
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|
3
To make the dressing, combine the natural yoghurt, spring onions, fresh herbs, lemon zest and pepper in a large bowl. Mix well to combine. |
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4
Add the cooled potatoes to the dressing and stir gently to combine. |
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5
Cover and refrigerate until chilled. |