Warm Potato Salad
A potato salad made with cooked, warm waxy potatoes and all mixed together in a creamy, garlicky herb yoghurt dressing.
4
10 minutes
20 minutes
Stove top cooking
Ingredients
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500g small waxy potatoes
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Dressing
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4 generous tbsp plain Greek yoghurt
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2 small cloves of garlic- crushed
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2 tbsp mint- finely chopped
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2 tbsp fresh coriander leaves- finely chopped
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Generous grind black pepper
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Sea salt flakes- to taste
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Garnish
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2 tsp dukkah- shop bought and sprinkled on top
Instructions
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Prepare and cook potatoes:
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01 Wash well and cut in half. Place into a saucepan of cold water, bring to simmering point, add a lid and cook gently for 10 minutes. Turn off the heat and allow to further cook until tender. Drain well.
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Make dressing:
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02 n a large bowl mix yoghurt, garlic, chopped mint, chopped coriander and seasoning.
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Assemble:
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03 Add the warm potatoes and gently fold into the yoghurt dressing. Turn into an attractive serving bowl, sprinkle dukkah spice all over the top and extra black pepper.
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Serve:
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04 Take to the table warm and enjoy with fish, meats and other vegetables.
Notes
I recommend to use small, waxy potatoes such as a melody or Laura potato variety for this recipe. NO need to peel. Delightful served warm but still delicious if served cold. Shop bought dukkah spice is used in this recipe.
