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Potato, pea and mint salad with creamy yoghurt dressing recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and vibrant potato salad made with store-bought ingredients and fresh seasonal produce - easy and delicious!
Ingredients:
  • 2 x 500g packets microwave-ready chat potatoes
  • 380g (2 1/2 cups) frozen peas
  • 365g (2 1/2 cups) frozen podded edamame
  • 200g smooth feta, crumbled
  • 2 bunches mint, leaves picked
  • 1/3 cup Pistachios, to serve
  • 250ml (1 cup) Greek Style Yoghurt, Feta & Dill dressing
Instructions:
  • Prepare the potatoes according to the instructions on the packet. Allow to cool.
  • In a saucepan of salted boiling water, cook peas and edamame for 2-3 minutes until tender. Drain and refresh under cold water. Drain again.
  • Slice the potatoes thickly, then artfully combine them on a large platter with the peas, edamame, feta, mint leaves, and pistachios. Season generously and finish by drizzling the dressing over the top.

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