Greek Potato Salad

Preparation: 15 minutes

Cooking: 10 minutes

Serves 4

4 Royal Blue potatoes, peeled and cubed

cup Greek-style natural yoghurt

tspn grated lemon zest

1 tblspn fresh lemon juice

cup fresh dill, chopped

200 g green beans, trimmed and cut in half

1 burpless cucumber, seeded and diced

1 punnet cherry tomatoes, halved

1 red onion, thinly sliced

125 g feta cheese, cubed

 

Cook potatoes in a saucepan of boiling salted water for 8 minutes. Drain. In a large bowl, whisk together natural yoghurt, lemon zest and juice, fresh dill and salt. Blanch beans in boiling water for 1 minute. Drain. Cool potatoes and green beans to room temperature. Add to yoghurt dressing. Add cucumber, tomatoes, red onion and feta. Fold together gently. Serve immediately.