New Potato Salad with a Yoghurt and Coriander dressing.

Monday 19th May marks the start of Yogurt Week launched by yogurt council; It is the UK’s first celebration of all things yogurt. Yogurt contains a range of nutrients important for a balanced diet and healthy lifestyle, and is a versatile food staple for all the family to enjoy. Yogurt can be used in many forms, you can create sweet dishes, savoury dishes, it can be eaten for breakfast lunch and dinner.

As part of Yogurt Week, the Yogurt Council will be working with a number of different partners and supporters to pass on the positive benefits of yogurt. I love yogurt and to help promote awareness to eating yogurt I have created this wonderful yogurt recipe to entice and persuade my readers to cook, bake, eat and drink yogurt and include it in your daily diets.  

If I have got you excited about yogurt and you want to find out more about it you can get further information  by visiting loveyogurt.org or follow their  Facebook page  & Twitter via loveyogurtuk. In the run up to Yogurt Week, a wide variety of information and recipes will be made available that highlight just how good yogurt can be, along with a number of ways to make the most of yogurt in daily life. You can check out their website to see their yogurt recipe book and meal planner.

I adore cooking with yogurt and I actually make my own yogurt at home using milk and live yogurt culture. You can check out some of my recipes made with yogurt here:
Salted Jeera Lassi
Coconut shrikand with strawberies
Black Gram in yoghurt gravy
Coconut and yoghurt chutney
Drum Sticks in yoghurt gravy

In celebration of yogurt week I am sharing my recipe for New potato salad with yoghurt and coriander dressing.

Delicious new potato salad in a spicy creamy yogurt and coriander dressing.

Ingredients:

480 g new mini baby potatoes
1 teaspoon salt( for adding to water for boiling)
12 mini cherry tomatoes assorted red/orange/yellow
3 spring onions finely chopped
1/2 red pepper diced
1/2 green pepper diced
1/2 yellow pepper diced
1 green chilli finely chopped
2 springs fresh coriander for garnish.


Dressing:

120 g natural Greek yoghurt
Small bunch fresh coriander
1/2 cooking apple( must be tart)
4 green chillies
Juice of 1 lemon
3/4 teaspoon salt
1 teaspoon sugar

Method:

1. Wash the coriander and pat it dry.
2. Roughly chop the coriander stalks and leaves and transfer the coriander to a large blender jug.
3. Slice the chillies and remove seeds and roughly chop them, add them to blender jug.
4.Core the apple and cut it into chunks leave the skin on.Add the apple to the blender jug.
5. Add the sugar, lemon juice and salt and blend the coriander mixture to form a smooth  paste.
6. Transfer the paste to a clean jar and keep refrigerated. (This paste will keep in fridge for up to 1 week and can be used on pasta, sandwich fillings and salad dressings.)
7. Boil the new potatoes in salted water until tender.Once potatoes are boiled blanch them in cold water to refresh them. Drain and add the cooked potatoes to a large bowl.
8. Add the peppers, whole tomatoes, 2/3 of the spring onions and chillies to the bowl.
9. In a separate bowl add the Greek yoghurt and add to it three tablespoons of the coriander paste previously made and stir it in.
10. Add the coriander and yoghurt dressing to the large bowl and toss all the ingredients until the potatoes and vegetables are coated in the dressing.
11.Transfer the salad to a large serving platter and garnish with the remaining chopped coriander and spring onions.

I would like to thank yogurt council for asking me to help promote yohurt week.I received supermarket vouchers to purchase ingredients to create my recipes.

NB- The dressing is fairly spicy, if you don't like spicy food omit the chillies.