Facebook pixel

Chunky yoghurt, mint and parmesan potato salad



Preparation time:


Print the recipe:


  • 1kg new potatoes or gourmet potatoes, boiled and cooled
  • 1 clove of garlic, chopped
  • ¼ cup slivered almonds
  • ½ cup firmly packed mint leaves
  • a handful parsley leaves
  • a squeeze of lemon juice
  • ¼ cup minted frozen peas, thawed
  • 2 tablespoons parmesan cheese, grated
  • 1/3 cup Yoplait Au Naturel yoghurt
  • Salt and pepper to season


  1. Place the garlic, almonds, mint and parsley in a processor and pulse to chop. Add a squeeze of lemon juice, scrape down and pulse again.
  2. Add the peas and parmesan and pulse to chop, and then pulse in the Yoplait Au Naturel yoghurt to make a loose dressing. Season with salt and lemon to taste.
  3. Pour over cooled potatoes, toss and serve.