George’s Potato Yoghurt Salad
2 large potatoes (cut into medium sized chunks)
3 tbsps of yoghurt (I used thick goats yoghurt, Greek Yoghurt would be equally as nice, but any will do)
1/2 a tin of chickpeas- rinse so they are not too salty
Small chunk of fresh ginger – finely diced
Handful of coriander, de-stalked and chopped
Handful of sultanas
Squeeze of lemon juice
Sprinkle of seasoning
Cut the potatoes into evenly sized chunks and place in a saucepan. Cover in a kettle of boiling water. Bring to boil. Turn down and boil for a further 10-12 minutes. Then leave to cool.
Place potato in a bowl, and add ginger, coriander, chickpeas, sultanas and lemon juice. Season. Add enough yoghurt just to coat the potatoes. This should be around 3 tbsps, but put in however much you think best.