Potato, Pea and Mint Salad with Creamy Yoghurt Dressing
Potato, Pea, and Mint Salad with Creamy Yoghurt Dressing is a light and refreshing dish made with tender potatoes, sweet peas, and fresh mint, tossed in a tangy yoghurt dressing. Perfect as a side dish or a standalone salad, it’s simple to prepare and full of vibrant flavors.
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 Coles Pistachios, to serve
- 250ml (1 cup) Birch & Waite Greek Style Yoghurt, Feta & Dill dressing
Instructions
- Cook the potatoes following packet directions. Cool.
- Meanwhile, bring a saucepan of salted water to the boil. Add peas and edamame. Cook for 2-3 minutes or until just tender. Drain and refresh under cold water. Drain.
- Cut the potatoes into thick slices. Arrange on a large platter with the peas, edamame, feta, mint leaves and pistachios. Season well and drizzle the dressing over.
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