Potato and Artichoke Salad with Herb Yoghurt Dressing

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 500g salad potatoes
  • 400g artichoke hearts, drained well
  • 150ml low-fat natural yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1 tsp mild mustard
  • large handful parsley, finely chopped
  • small handful basil, chopped

How To Cook

  1. Cut the potatoes into four to make wedges. Place them in boiling salted water, cover and cook for 10-12 minutes or until just tender. Do not over cook or they will break up.
  2. Meanwhile, put the yoghurt, lemon juice, garlic and mustard into a bowl and whisk together until smooth. Stir in the herbs.
  3. Place the artichoke hearts onto kitchen paper to absorb any excess water then halve.
  4. Drain the potatoes and allow to cool. Once cool, put into a serving dish along with the artichokes and drizzle over the yoghurt dressing. Serve immediately as an accompaniment.
    5. http://www.lovepotatoes.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Cook Veg Awards 2014
Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

December issue of CookVeg is available now
Supermarket logos Subscribe Today

Recipe-IDEAS

You might also like

English Garden Burgers
No rating - be the first!
Spicy Prune and Halloumi Satay
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Potato and Artichoke Salad with Herb Yoghurt Dressing
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 500g salad potatoes
  • 400g artichoke hearts, drained well
  • 150ml low-fat natural yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1 tsp mild mustard
  • large handful parsley, finely chopped
  • small handful basil, chopped
    How to Cook
  1. Cut the potatoes into four to make wedges. Place them in boiling salted water, cover and cook for 10-12 minutes or until just tender. Do not over cook or they will break up.
  2. Meanwhile, put the yoghurt, lemon juice, garlic and mustard into a bowl and whisk together until smooth. Stir in the herbs.
  3. Place the artichoke hearts onto kitchen paper to absorb any excess water then halve.
  4. Drain the potatoes and allow to cool. Once cool, put into a serving dish along with the artichokes and drizzle over the yoghurt dressing. Serve immediately as an accompaniment.
Copyright © Maze Media (2000) Limited