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Spiced Potato Salad


- 900g (2 lb) small new potatoes
- salt and pepper
- 30ml (2 tbsp) chopped coriander or parsley
150ml yogurt
- 1.25ml ground coriander
- 1.25ml ground cumin



1. Lightly scrub the potatoes and cook in boiling salted water for 10-12 minutes until tender.

2. In a large bowl, whisk together the yogurt and spices. Season with salt and pepper to taste.

3. Drain the potatoes and immediately stir into the dressing; leave to cool. Just before serving, stir in the chopped coriander or parsley. Serve at room temperature.

NOTE: Don't peel the potatoes or you'll remove valuable fiber and vitamins (that is if were able to get new potatoes) - just lightly scrub them. Warm potatoes will absorb the spicy dressing better than cold ones.