Ensalada de patata y cebolleta

Ingredientes

• 1 kg/ 2 lb baby red or white potatoes
• 3 large eggs
• 2 cups frozen peas
• 4 green/ spring onions, sliced
• 1 cup fresh mint, roughly chopped
• 3/4 cup plain greek yogurt (I used 0.5% fat)
• 2 cloves garlic
• 3 tablespoons fresh lemon juice
• 3 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparación

1. 1

   In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Don't overcook. Refrigerate to cool.

2. 2

   In another saucepan, boil eggs for 8 minutes. Peel, quarter, and set aside.

3. 3

   Boil fresh water, add the peas, then drain and cool in iced water to maintain colour. Drain when cool.

4. 4

   In a medium bowl, whisk together Greek yogurt, lemon juice, vinegar, mustard, garlic, salt, and pepper until smooth.

5. 5

   Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and transfer to a large bowl.

6. 6

   Combine peas, spring onions, and mint leaves with potatoes. Pour 3/4 of the dressing, another pinch of salt, stir gently, and refrigerate.

7. 7

   Before serving, top with eggs, remaining dressing, and extra spring onions and mint leaves. Enjoy!