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Baby Potato Salad with Yoghurt Dressing
Ingredients
1 and 1/2 kg new baby potatoes, scrubbed
Sprig of fresh mint
2 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon flaked sea salt
Dressing
250 g natural unsweetened yoghurt
1 tablespoon tahini and liquid honey
3 spring onions finely chopped
1 large red chilli, deseeded, finely chopped
2 tablespoons each, chopped fresh coriander and mint leaves
Salt and white pepper to taste
Preparation
Boil the potatoes in salted water with the sprig of mint until cooked
Drain well and toss with the olive oil, lemon juice and sea salt
Place in a serving bowl
To make the dressing, combine the yoghurt, tahini, honey, half of the spring onions, chilli, mint and coriander leaves
Season to taste
Drizzle the yoghurt dressing over the warm potatoes
Scatter over the remaining spring onions, chilli and herbs
Serve at room temperature
Serves 8
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