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Potato Salad with Yogurt Dill Dressing

The beauty of this salad is its simplicity, its wonderful textures and flavours giving this salad earthy taste sensation with a zesty twist. This salad is perfect for barbecues.

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  • 1. Place potatoes in a large pot of water with a pinch of salt, bring to boil and cook for 15 minutes or until potatoes are tender. Drain the water and cool, and then peel and slice to ¼ inch thick pieces
  • 2. While the potatoes are cooking, in a small pot add carrots and peas with water and cook for 10 minutes, drain and cool
  • 3. Whisk together olive oil, lemon juice, yogurt, dill, mustard, salt and pepper
  • 4. In a large bowl gently toss all the ingredients together, cover and refrigerate for 4 hours or even better overnight.
  • 5. Gently stir just before serving