Potato & Mustard Salad

Ingredients

2 cups potatoes, boiled and cut into 1” cubes.
1/2 cup yogurt, whisked until smooth.
1/2 cup hung curd.
1 tbsp ginger, finely sliced and soaked in 1/2 tbsp lime juice.
2 tbsp fresh coriander, finely chopped.
1 tsp salt.

Blend to a fine paste with a little water the following:

1 tsp whole grain mustard.
2 dry red chilli.
1/2 tsp cumin.
2 tbsp fresh coconut.

Method
Cut the potatoes into cubes while they are still warm. Mix in the spice paste and salt. Stir well and leave to marinate for at least 1/2 hour. Whisk the yogurt and the hung curd until smooth. Add to the potatoes along with the ginger, and coriander. Serve at room temperature.

N.B.: If the yogurt or hung curd is a little sour, add a teaspoon of honey to it while whisking.

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