Crispy Potato Salad With Roast Beef And Baby Chard
- 2 lbs new potatoes
- 1/3 cup natural yogurt
- 1 1/2 tbsp honey
- 2 tsp ground mustard
- 4 tbsp olive oil
- 3-4 None radishes, thinly sliced
- 2 None red onions, thinly sliced
- 4 cups fresh swiss chard (or spinach)
- 7 oz sliced cooked beef
- Cook the potatoes in salted, boiling water for 15-20 mins, until just tender. Meanwhile make the dressing. Mix the yogurt, honey and mustard together then mix in 2 tbsp oil. Season to taste.
- Drain the potatoes and allow them to steam for 5-10 mins. Slice each potato in half. Heat 2 tbsp oil in a frying pan, add the potatoes and fry for 8-10 mins until golden and crisp. Remove and leave to cool for 25-30 mins.
- Mix the potatoes, radish, onion, chard and dressing together. Arrange the salad on a plate and top with slices of cooked beef. Serve.
potatoes, natural yogurt, honey, ground mustard, olive oil, radishes, red onions, fresh swiss chard, beef
Taken from recipes-plus.com/api/v2.0/recipes/18412 (may not work)