Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Creamy Potato & Pea Salad
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
8

Share this Recipe

Creamy Potato & Pea Salad

Ingredients

Salad:

750 g baby potatoes
250 g frozen peas
80 g edamame beans  or mange taut
150 g danish feta , cubed
50 g pistachios , roughly chopped
20 g fresh mint , roughly chopped

Dressing:

240 g LANCEWOOD® Low Fat Plain Yoghurt
30 ml oil
30 ml mayonnaise
30 ml lemon juice
5 ml lime zest
15 ml mustard
30 ml fresh dill , finely chopped

Method

Salad:
Boil the potatoes in salted water until tender. Drain and set aside to cool.

Add the peas and mangetout to a pot of boiling salted water and boil for 2 minutes. Drain and rinse with cold water. Set aside.

Cube the feta and roughly chop the pistachios and mint leaves. Set aside.

Dressing:
Using a mixing bowl, add the yoghurt, oil, mayonnaise, lemon juice, lime zest, mustard and dill and whisk together.

To assemble:
Halve the potatoes and place in a large salad bowl. Add the peas and mange tout.

Place the mint around the vegetables and top with the feta and pistachios.

Pour the yoghurt dressing over and enjoy as a delicious side! 

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}