This is a lovely combination of vegetables and ham enclosed in a light and creamy dill dressing .
Peel and cut 500gm of Pontiac potatoes ( about 3) into bite sized cubes .
Cook the potatoes in a large uncovered pot of boiling water until tender ( about 12 minutes ).
Combine a 1/3 rd cup of mayonnaise in a large mixing bowl with 1/3 rd cup of pot set natural yoghurt , 3 spring onions , including tops , thinly sliced , 3 tbs of fresh dill snipped ( or 3 tbs finely chopped parsley ) , salt and pepper to taste .
Now drain the potatoes .
Add the potatoes to the yoghurt mixture .
Add 1 and 1/2 cups of cooled , cooked peas .
250gm of ham cut into bite sized cubes .
1 and 1/4 cups of cooked beetroot sliced julienne or 1 tin x425 gm ( drained ) shoestring beetroot .
Toss gently to coat .
Serve with halved cherry tomatoes .
Peel and cut 500gm of Pontiac potatoes ( about 3) into bite sized cubes .
Cook the potatoes in a large uncovered pot of boiling water until tender ( about 12 minutes ).
Combine a 1/3 rd cup of mayonnaise in a large mixing bowl with 1/3 rd cup of pot set natural yoghurt , 3 spring onions , including tops , thinly sliced , 3 tbs of fresh dill snipped ( or 3 tbs finely chopped parsley ) , salt and pepper to taste .
Now drain the potatoes .
Add the potatoes to the yoghurt mixture .
Add 1 and 1/2 cups of cooled , cooked peas .
250gm of ham cut into bite sized cubes .
1 and 1/4 cups of cooked beetroot sliced julienne or 1 tin x425 gm ( drained ) shoestring beetroot .
Toss gently to coat .
Serve with halved cherry tomatoes .
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