Chunky yoghurt, mint and parmesan potato salad

Needing the ideal side that compliments any protein? This chunky yoghurt, mint and parmesan potato salad is soon to be your go-to for any occasion.

  • 15 mins cooking
  • Serves 8
  • Print


  • 1 kilogram new potatoes or gourmet potatoes, boiled and cooled
  • 1 clove garlic, chopped
  • 1/4 cup slivered almonds
  • 1/2 cup firmly packed mint leaves
  • a handful parsley leaves
  • a squeeze of lemon juice
  • 1/4 cup minted frozen peas, thawed
  • 2 tablespoon parmesan cheese, grated
  • 1/3 cup Yoplait Au Naturel yoghurt
  • salt and pepper to season


  • 1
    Place the garlic, almonds, mint and parsley in a processor and pulse to chop. Add a squeeze of lemon juice, scrape down and pulse again.
  • 2
    Add the peas and parmesan and pulse to chop, and then pulse in the Yoplait Au Naturel yoghurt to make a loose dressing. Season with salt and lemon to taste.
  • 3
    Pour over cooled potatoes, toss and serve.