Crispy Potato Salad With Roast Beef And Baby Chard

1. 1

   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.

2. 2

   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.

3. 3

   Mix the potatoes, radish, onion, chard and dressing together. Arrange the salad on a plate and top with slices of cooked beef. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.