Potato Salad

30 minutes
  • 10 white potatoes
  • 250g greek yogurt
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black pepper corns
  • Bunch of coriander
  • Salt
  1. Place whole potatoes in cold salted water, bring to the boil and simmer for 30 minutes.
  2. Meanwhile grind coriander, cumin and peppercorns in spice mix.
  3. Mix in a bowl with yogurt and finely chopped coriander stalk. Season with salt.
  4. Remove potatoes, strain in a colander and place on a tray in the fridge.
  5. Once cool enough to touch, slice into 1/2cm ring pieces.
  6. Place in a bowl and add your desired amount of yogurt dressing.
  7. Roughly tear up the coriander leaves and fold through. Check the seasoning.
  8. Serve on a platter.
Add a little vinegar to the water when boiling the potatoes. The vinegar causes the potatoes to form a thin crust, which helps them hold their shape.

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