How to make potato mustard salad | Quick potato salad | Creamy potato salad

Potato Mustard Salad recipe from my award winning cookbook Fast, Fresh & Flavourful.

SERVES 4-6

Ingredients:
3 cups (500 gms) baby potatoes
¾ cup thick yogurt
2 tbsp mustard
1 tsp salt
Freshly ground black pepper
2 tbsp parsley leaves, chopped

The mustard tempering
1 tsp olive or vegetable oil
½ tsp mustard seeds
1 green chilli, slit halfway
8-10 curry leaves

1. Boil the baby potatoes in salted water with the skin on. Cool and peel. Combine the yogurt, mustard, salt and pepper in a small bowl and adjust the seasoning to taste. In a large bowl, combine the potatoes with the yogurt dressing and chopped parsley. Cover and refrigerate for 30 minutes to 2 hours to allow the flavours to develop. Taste and adjust the seasoning.

2. When ready to serve, heat the oil in a small pan and temper the mustard seeds and green chilli. Once the mustard seeds sputter, add the curry leaves and cook for 30 seconds. Drizzle this tempering over the potato salad. Serve chilled.

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