Green Potato Salad


The base for this recipe is full cream yoghurt and pesto. Feel free to add any other green vegetables that you prefer and have available.


  • 1 kg potatoes
  • salt and pepper
  • 250 ml full cream yogurt
  • 125 ml pesto (basil or any other flavour you prefer)
  • juice and zest from 1 lemon
  • 200g broccoli florets and green beans, blanched
  • couple of asparagus
  • 1 avocado, cut into pieces
  • spring onions, chopped


  1. Wash and then cook the potatoes a few hours before or even the previous day, and let them cool down. (Peeling them is entirely optional; I think the skins give them more taste.) Potatoes are ready when the skins start to burst and you can press a fork into them. This usually happens after about 20 minutes in boiling water. Although not a crisis, try not to overcook them; we are not making mash.
  2. Make the sauce by combining the yogurt, pesto, lemon juice and zest. Season with salt and pepper and mix well.
  3. Cut the potatoes in halves or quarters, depending on how big they are. Place them on a serving platter and add all of the veggies in layers on top of the potatoes.
  4. Pour the sauce over all the ingredients and garnish with chopped spring onions and fresh herbs.