Potato and celery salad
Thursday, 5th January 2017 by Chen

We've used Growing Communities salad here (of course!) but this is also good with watercress or other peppery leaves


500g new potatoes, washed (no need to peel) 
1 bag Hackney or Dagenham salad, washed
3 celery stalks, sliced
handful fresh mint leaves, torn up
100g Greek-style yoghurt
1 tbs lemon juice
1 tsp wholegrain mustard
salt and pepper to taste


Place potatoes in a saucepan with cold water. Bring to the boil then cook for 15 minutes or until tender. Drain, cool and chop into bite-size chunks. Put the potato pieces, salad leaves, celery and mint in a bowl. Mix the yoghurt, lemon juice and mustard in a small bowl with salt and pepper to taste. Drizzle over the salad, toss to combine everything and serve.