Mexican potato salad

4 servings Prep: 20 mins, Cooking: 15 mins By Food24
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Ingredients (18)

600 g potatoes — peeled and diced
1 Tbs salt
¼ cup mayonnaise
½ cup yoghurt — plain
½ tsp cumin
½ tsp paprika
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
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Method:

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.

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