Name: Chunky yoghurt, mint and parmesan potato salad
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 kilogram new potatoes or gourmet potatoes, boiled and cooled; 1 clove garlic, chopped; 1/4 cup slivered almonds; 1/2 cup firmly packed mint leaves; a handful parsley leaves; a squeeze of lemon juice; 1/4 cup minted frozen peas, thawed; 2 tablespoon parmesan cheese, grated; 1/3 cup Yoplait Au Naturel yoghurt; salt and pepper to season

Chunky yoghurt, mint and parmesan potato salad

Needing the ideal side that compliments any protein? This chunky yoghurt, mint and parmesan potato salad is soon to be your go-to for any occasion.

Loading the player...

Ingredients

1 kilogram new potatoes or gourmet potatoes, boiled and cooled

1 clove garlic, chopped

1/4 cup slivered almonds

1/2 cup firmly packed mint leaves

a handful parsley leaves

a squeeze of lemon juice

1/4 cup minted frozen peas, thawed

2 tablespoon parmesan cheese, grated

1/3 cup Yoplait Au Naturel yoghurt

salt and pepper to season

Method

1.Place the garlic, almonds, mint and parsley in a processor and pulse to chop. Add a squeeze of lemon juice, scrape down and pulse again.

2.Add the peas and parmesan and pulse to chop, and then pulse in the Yoplait Au Naturel yoghurt to make a loose dressing. Season with salt and lemon to taste.

3.Pour over cooled potatoes, toss and serve.

Woman's Weekly Food