Baby Potatoes and Yogurt Salad

Name: Baby Potatoes and Yogurt Salad
Cuisine: Indian
Ingredients: 300 grams baby potatoes; 250 grams hung curd; 1 + 1 tbsp tsps extra virgin olive oil for garnish; 2 tbsps parsley finely chopped {if fresh not available use 1 tsp of dried }; 1 tsp paprika {or Italian seasoning chili flakes}; 6 - 7 pods garlic roasted; 1 onion medium finely chopped; 1 tsp cumin roasted and ground; pepper Freshly ground; Salt as per taste

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Thick yogurt with freshly chopped herbs and ground spices, oven roasted baby potatoes along with minced garlic and onions...... mix them and you get a tasty summer salad, perfect for a brunch or as a side dish!

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Saved

Ingredients

300 gramsbaby potatoes
250 gramshung curd
1 + 1 tbsp tspsextra virgin olive oil for garnish
2 tbspsparsley finely chopped {if fresh not available use 1 tsp of dried }
1 tsppaprika {or Italian seasoning chili flakes}
6 - 7 podsgarlic roasted
1onion medium finely chopped
1 tspcumin roasted and ground
pepper Freshly ground
Salt as per taste

Saved

Steps

1

Boil or roast baby potatoes (I roasted them in the oven)
2

To roast - Put the potatoes in a baking dish, coat them with 1 tbsp olive oil and bake for 20 minutes at 220 degree celsius. Check and rotate them after ten minutes to ensure that they are cooked evenly.
3

Remove from the oven, let them cool and skin them.
4

Simultaneously heat a non stick pan or griddle, add 2 drops of olive oil and roast the garlic pods, once roasted and cooled mince them.
5

Roast till they are slightly brown
6

In another bowl add the hung curd, fresh parsley or dried parsley which ever is easily available, minced garlic, paprika, roasted cumin powder, finely chopped onion and the baby potatoes.
7

Mix well serve immediately or chilled!