TEBOGO’S POTATO SALAD
Ingredients
700 g small potatoes
2 cloves garlic crushed
3 teaspoons chopped mint
3 tablespoons chopped coriander
3 tablespoons chopped spring onion
Salt and pepper to taste
200 ml plain joghurt
1 tablespoon lemon juice
Method
Halve potatoes and place in a pot of salted boiling water and cook until tender but not
falling apart.Drain and allow cooling slightly.Combine garlic, mint, coriander, spring onion, salt and pepper, joghurt and juice.
Source: Tebogo Maduna
