Jeera, yoghurt potato salad with fresh garlic, dhanya and green chilli

I can’t remember how this recipe emerged from, but it is a version of mayo-less potato salad I have been making for years. OK, it is another baby potato recipe… they have been very cheap from the veg shop (4 bags for R20), which means they must be seasonal at the moment. And the way they pop in your mouth. Mmmmmm…


  • Roasted or boiled baby potatoes (you can use normal potatoes as well)
  • One large onion / 2 small or medium onions
  • 1 heaped tsp jeera (cumin)
  • 1 small pot of plain joghurt (I prefer the double cream greek or full fat bulgarian)
  • 1 fresh green chilli
  • 1 large clove of garlic
  • 1 handful of dhanya

Roast or boil the baby potatoes. Evenly slice the onion/s and fry on a medium heat so they brown slowly and end up soft and dark, rather than too crispy. Once they have browned, add the jeera and cook some more. Allow the fragrance to develop. Switch the heat off and add the yoghurt. Mix the yoghurt and jeera mix with the potatoes. Finely chop the garlic and green chilli. Coarsely chop the dhanya. Mix through.

This slideshow requires JavaScript.

This entry was posted in Salad, Side dish and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s