Recipe By Michael Weldon, Farm to Fork
Ingredients
- 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
Dressing
- ½ cup yoghurt
- ½ mayo
- 2 tbsp apple cider vinegar
- ¼ cup danish feta crumbled
- black pepper
Method
- 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.