Mexican potato salad
|600 g||potatoes — peeled and diced|
|½ cup||yoghurt — plain|
|1/2 tsp||garlic — powder|
|1 tsp||dried oregano|
|1 tsp||freshly ground black pepper|
|1 tsp||yellow mustard seeds|
|1 tsp||black mustard seeds|
|1 Tbs||gherkins — juice only|
|1/4 cup||spring onions — finely chopped|
|1||celery stalks — chopped|
|4||gherkins — finely chopped|
|1/2||red pepper — finely chopped|
|3||eggs — hard-boiled, chopped|
|salt and freshly ground black pepper — to taste|
In a large pot boil the potatoes with 1 tbsp salt until a knife goes through each potato easily.
Drain the potatoes in a colander and allow them too cool completely (this can be done in the fridge).
In a bowl mix together all the other ingredients except the salt.
Add the cold potato to the mayonnaise and yoghurt mixture folding in carefully not to mash the potatoes.
Recipe reprinted with permission of Damian Ettisch from Fetty’s streetfood.