A fresh and flavourful twist on a classic potato salad, this simple recipe combines tender baby potatoes with creamy yogurt, wild pesto, sea lettuce and pepper dulse. Packed with coastal flavours and easy to prepare, it’s the perfect accompaniment to summer picnics, barbecues and wild food feasts by the sea. 🌿🌊🥔
INGREDIENTS
- Baby potatoes, boiled and cubed
- 3 tablespoons Live Greek yogurt
- 2 tablespoon mayonnaise
- 2 Tbsp Wild Pesto
- 1 tablespoon sea lettuce, finely chopped
- 1 teaspoon dried pepper dulse
- Salt to taste
INSTRUCTIONS
- Boil the baby potatoes until tender, then drain and cube them.
- In a bowl, mix the yogurt, pesto and mayonnaise until smooth.
- Stir in the sea lettuce, pepper dulse, and a pinch of salt.
- Gently fold the dressing into the warm potato cubes.
- Serve warm or cold
