HERB AND POTATO SALAD WITH GREEK YOGHURT AND POMEGRANATE
Preparazione:30-35 MIN
Place the baby/salad potatoes into a pot of water, bring to a boil and cook until just cooked. Drain and leave to steam dry.
For the dressing: Place the yoghurt, garlic, dill, parsley, and lemon juice together in a blender. Blend to a smooth consistency. Season to taste with salt and pepper.
Finely chop the spring onions.
Mix the potatoes with the dressing and top with the pomegranate seeds and spring onions.
