Envy Apple, Pea and Potato Salad

Recipe By Michael Weldon, Farm to Fork


  • 500 g diced potatoes, boiled until just soft
  • 1 red onion, diced blanched for 30 seconds in the potato cooking water 
  • 2 envy apples, diced 
  • 2 celery stalks, diced
  • 150 g frozen peas, warmed in boiling water to defrost
  • ½ bunch chives, sliced


  • ½ cup yoghurt 
  • ½ mayo 
  • 2 tbsp apple cider vinegar
  • ¼ cup danish feta crumbled
  • black pepper


  • Boil the potatoes until tender then strain and allow to steam in the colander for a few minutes. 
  • In a bowl mix together the dressing ingredients until combined. 
  • In a large salad bowl combine the salad ingredients, saving a couple of chives for garnishing. Add the dressing to the salad ingredients, add the potatoes to the mix while still slightly warm. Toss everything together to combined. 
  • Serve the salad warm or cold topped with sliced chives.