Whip up this simple and quick recipe to bring to a barbecue party or to enjoy with your loved ones al fresco. Filled with creamy potatoes coated in creamy yogurt with a sprinklng of capers, spring onion and dill - everyone will sure love this!
Place the potatoes in a large pan of boiling water and cook for 15 minutes until tender. Drain and leave to cool slightly before halving any larger potatoes.
Meanwhile cook the peas in boiling water for 2 minutes then drain and set aside.
In a large bowl combine the yogurt, mayonnaise and lemon juice and zest then season. Add the potatoes, peas, red onion, spring onions, capers, dill and parsley. Toss gently to coat.
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