Ingredients

Minted Potatoes

• 500g new potatoes, washed
• 1 tsp olive oil
• 2 tbsp yoghurt
• 2 tsp mint leaves, shredded
• maldon salt and freshly ground pepper

Method

1. To Cook: Bring a large saucepan of water to the boil. Place the potatoes in the water and reduce the water to a strong simmer and allow the potatoes to cook for 10-15 minutes until just tender (a small knife will pass easily through the centre when cooked).
2. When the potatoes are cooked drain them and allow them to cool slightly then slice them into slices .5mm thick widthwise and toss them in the olive oil.
3. Mix the yoghurt and mint together in a large bowl, then toss the potatoes in the mixture, season the potatoes with a little salt and pepper. Serve or refrigerate until ready to serve if you are serving them cold.