Spiced yoghurt potato salad

Recipe: Spiced yoghurt potato salad


  • 1.2kg Baby Coliban (Chat) potatoes, halved (see note)
  • 2 tbs olive oil
  • 2 tsp ground cumin
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 2 tsp garam masala
  • 200g natural yoghurt
  • 1 tsp salt
  • 3 garlic cloves, crushed
  • 1 tbs fresh lemon juice
  • 2 tbs fresh coriander leaves


  1. Preheat oven to 190°C. Place potato in a baking dish. Drizzle over oil. Roast for 45 minutes or until golden. Place in a large bowl. Meanwhile, heat a frying pan over low heat. Add the ground cumin, cumin seeds, coriander, turmeric and garam masala. Cook, stirring, for 1 minute or until aromatic.
  2. Combine the yoghurt, cumin mixture, salt, garlic and lemon juice in a small bowl. Add to the potato and toss to coat. Transfer to a serving bowl. Sprinkle with coriander to serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)