4 new potatoes,unpeeled
1 tbsp olive oil
1/2 tsp brown mustard seeds
1 pint plain yoghurt
1 1/2 pints chicken stock,strained through a fine sieve
6 tbsp single cream
8 tbsp finely diced peeled cucumber
2 tomatoes,peeled,seeded and diced
1/4 tsp cayenne pepper (depending how u like it)
2 tsps finely chopped dill
salt and pepper to taste
1. Boil the new potatoes for 15-20 minutes,until tender, then drain and leave to cool.Peel and cut them into small dice.
2. Put the oil into a very small pan and set it over a medium-high heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop, pour the oil and seeds into a large bowl.
Add the yoghurt to the bowl and beat it lightly with a whisk until smooth and creamy,then slowly whisk in the stock and cream. Then add all the remaining ingredients, including the potatoes, and mix them in with a wooden spoon. Chill until ready to serve.
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This post was written by admin on November 26, 2010
