Potato salad

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Prep time:

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Serves: 4

By LemurintheSun

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Ingredients

  • 150g cherry tomatoes, halved

  • 1 handful asparagus

  • 1kg new potatoes, halved

  • 1 bunch spring onions, sliced

  • 230g tzatziki

  • 1 handful baby gherkins, sliced

  • 250g mushrooms, sliced

Method

  1. Boil potatoes for 12 minutes.
  2. Snap asparagus into smallish sections (around 3cm), removing ends, and steam for around 5 minutes, until just tender.
  3. Fry mushrooms in oil until beginning to brown at edges. Mix together and leave to cool.
  4. When cool, add remainder of ingredients and season to taste (takes quite a bit of salt, for me).
  5. Stir together.

Handy Hint

Delicious piled on lettuce, with veggie burgers. Or (they tell me) with smoked salmon for any carnivores in the family.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Side

  • Summer

  • Low fat

  • Potato

  • Kids can help

  • Make Ahead

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