Potato and celery salad with yoghurt dressing

Cooking Salads Potato and celery salad with yoghurt dressing

This quick and easy potato salad is the perfect side dish to serve with a seafood lunch.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until potato is tender. Drain. Refresh under cold running water. Drain. Cut potatoes in half.
  2. Place yoghurt, lemon juice and mustard in a small bowl. Season with salt and pepper. Stir until smooth.
  3. Place potato, watercress, celery and mint in a bowl. Drizzle with dressing. Toss to combine. Serve.

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1kg chat potatoes, halved
1/4 cup Tamar Valley Greek Style Yoghurt
1 tbsp lemon juice
1 tsp wholegrain mustard
1 1/2 cups watercress sprigs
3 celery stalks, sliced
1/2 cup torn fresh mint leaves

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Easy
Serves
8 people
Method
Baking
Category
Salads
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