Potato and Artichoke Salad with Herb Yoghurt Dressing
Serves: 4 Ready in: 15 to 30 mins
Eco FriendlyGluten FreeQuick Make
Ingredients:
500g salad potatoes
400g artichoke hearts, drained well
150ml low-fat natural yoghurt
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp mild mustard
large handful parsley, finely chopped
small handful basil, chopped
method:
- Cut the potatoes into four to make wedges. Place them in boiling salted water, cover and cook for 10-12 minutes or until just tender. Do not over cook or they will break up.
- Meanwhile, put the yoghurt, lemon juice, garlic and mustard into a bowl and whisk together until smooth. Stir in the herbs.
- Place the artichoke hearts onto kitchen paper to absorb any excess water then halve.
- Drain the potatoes and allow to cool. Once cool, put into a serving dish along with the artichokes and drizzle over the yoghurt dressing. Serve immediately as an accompaniment.
