Steps:
- Peel the potatoes, cut in half if large, and boil until tender. Do not overcook. Cut into 2cm dice. Put the yoghurt in a bowl and beat with a fork until creamy. Heat the oil in a small frypan and when hot pop in the cumin seeds. They will sizzle immediately. Add the mustard seeds - the will start to pop in a few seconds. Immediatel add the oil and spices to the yoghurt. Add salt and pepper and three of the sping onions. Stir and add the potato cubes. Mix gently. Dry roast the extra yellow mustard seeds until they start to pop. Scatter over the salad, and scatter the remaining spring onion.
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Rishika Chaudhary
[email protected]I'm not a huge fan of potato salad, but this recipe changed my mind. It's so flavorful and creamy, and the addition of the celery and onion really made it.
Azat Jan
[email protected]This potato salad is a great make-ahead dish. I made it the night before my party and it was even better the next day.
Ema Shahzad
[email protected]This recipe is a great way to use up leftover potatoes. I also added some chopped hard-boiled eggs and dill for extra flavor.
Nour Ajami
[email protected]Yum! I just made this potato salad and it's so good! I love that it's a healthier version of a classic dish.
kennedy argueta
[email protected]This low-fat potato salad was a hit at my last potluck! I made a few small changes to the recipe, like using Greek yogurt instead of sour cream and adding some chopped celery and onion for extra flavor. The result was a delicious and healthy dish tha