LOW FAT POTATO SALAD
Steps:
- Peel the potatoes, cut in half if large, and boil until tender. Do not overcook. Cut into 2cm dice. Put the yoghurt in a bowl and beat with a fork until creamy. Heat the oil in a small frypan and when hot pop in the cumin seeds. They will sizzle immediately. Add the mustard seeds - the will start to pop in a few seconds. Immediatel add the oil and spices to the yoghurt. Add salt and pepper and three of the sping onions. Stir and add the potato cubes. Mix gently. Dry roast the extra yellow mustard seeds until they start to pop. Scatter over the salad, and scatter the remaining spring onion.
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