Submitted by:

Preparation time: 10 minutes
Cooking time: 10 minutes

Serves: makes 5 cups

Dietary guidance: v 


5 large potatoes, preferably Yukon Gold (about 2 pounds)
2 garlic cloves or 1½ teaspoons bottled chopped garlic
½ small red onion
1 to 2 hot red pepper or jalapeno pepper
1 cup plain yogurt
1½ teaspoons salt
½ cup coarsely chopped fresh coriander


Peel potatoes, then cut into 1” pieces. Place in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and continue cooking until fork-tender, 10 to 12 minutes. Meanwhile, mince garlic. Coarsely chop onion. Core and seed hot pepper, then finely chop. Place hot pepper in a large bowl. Stir in yogurt and salt. When potatoes are cooked, drain well. Add warm potatoes to bowl. Gently stir to evenly coat. coarsely chop coriander, then stir into salad. Taste and add more chopped pepper if needed. Salad tastes best warm but will keep well, covered and refrigerated, overnight. Bring to room temperature before serving.

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.