• 2servings

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Nutrition Info . . .

VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 453 g russet potatoes, peeled and cut into 1 inch pieces

  2. 1/4 cup plain yogurt

  3. 1 small clove garlic, peeled and mashed

  4. 1/4 tsp. salt

  5. 1 tsp. crumbled dried mint

  6. 1 small cucumber, halved lengthwise, seeded and thinly sliced

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan and add lightly salted water to cover. Boil 8 to 10 minutes until potatoes are just tender. Drain well and rinse under cold water. Drain again. Stir together yogurt, garlic, salt and mint in a medium bowl. Add potatoes and sliced cucumber and toss well to coat. Cover and refrigerate until ready to serve.


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