Warm potato and pea yogurt salad

Ingredients

• Potatoes (raw)500g
• Peas (frozen)180g
• Plain yogurt (raw)140g
• Lemon juice (raw)20ml
• Onions (raw)40g
• Olive oil (raw)10ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls.
2. Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly.
3. Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
4. Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.