Spiced potato salad with crispy eschalots
800 g, (chat)
3 whole, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Extra light sour cream
¼ cup(s), (60g)
1 clove(s), crushed
Fresh green chilli
1 whole, finely chopped
2 tbs, leaves shredded
2 tbs, chopped
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil. Boil for 12 minutes or until just tender. Drain. Refresh under cold water and drain. Halve potatoes and transfer to a large bowl. Set aside to cool.
- Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook eschalots, stirring, for 2 minutes or until golden and crisp. Remove eschalots with a slotted spoon and drain on paper towel.
- Combine yoghurt, sour cream, garlic, chilli, coriander, cumin, mint and chives in a small bowl. Add to potatoes and toss to coat. Serve sprinkled with crispy eschalots.