Colorful potato salad with carrots, spring onions and snow peas with cress and cream cheese sauce

Name: Colorful potato salad with carrots, spring onions and snow peas with cress and cream cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 kg Potatoes; 500 g Carrots; 3 Spring onions; 250 g Sweet peas; 100 g Whole milk yoghurt; 100 g Double cream cream cheese; 150 ml Vegetable broth; 2 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 Bed of garden cress

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 kg Potatoes
500 g Carrots
3 Spring onions
250 g Sweet peas
100 g Whole milk yoghurt
100 g Double cream cream cheese
150 ml Vegetable broth
2 TABLESPOONS Lemon juice
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 Bed of garden cress

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for about 20 minutes. Peel, wash and halve carrots and cut them diagonally into thin slices. Steam carrots covered in little water for 4-5 minutes, drain and rinse with cold water.
2
Clean and wash spring onions, dab dry and cut them diagonally into rings. Wash and clean mangetouts and cut lengthwise into fine strips. Drain potatoes, quench and peel. Mix yoghurt, cream cheese, stock, lemon juice and oil, season with salt, pepper and sugar.
3
Cut the cress from the bed and, except for something to garnish, chop and stir into the sauce. Mix the prepared ingredients and garnish the salad with cress.