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    New potato & spiced yogurt salad

    by Elly Curshen

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    500g pack baby Jersey Royal new potatoes
    1 tsp sea salt flakes

    For the dressing
    100g Greek yogurt
    2 tbsp mayonnaise
    ½ clove garlic, crushed
    3cm piece root ginger, finely grated
    ¼ x 28g pack coriander, roughly chopped
    ¼ x 28g pack mint, leaves only, roughly chopped
    ½ lime, juiced
    ½ tsp garam masala  


    1. Wash the potatoes, halving any larger ones, and place in a medium saucepan. Cover with cold water. Bring to the boil and add the salt. Reduce the heat, cover and simmer over a low heat for 15-20 minutes, until tender.

    2. To make the dressing, combine everything and season to taste. When the potatoes are cooked, drain, cool for 5 minutes and then mix with the dressing.

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