This Minty little potato salad goes really well with a Higgidy quiche. It's made with yoghurt rather tha mayonnaise so it has a clean crispness about it that's perfect with warm pastry. You can make it the day before and store it in a Tupperware which will prevent any deterioration. If your garlic cloves are chubby and fat you may only need one not two but if you like it pretty garlicky then don’t hold back!
- 600g new potatoes (large ones halved)
- 125g ( 1/2 cup) thick plain yoghurt
- 1 short cucumber, grated and squeezed dry in a clean tea towel
- bunch of mint leaves ( 3/4 cup), finely chopped
- 2 garlic cloves, crushed
- salt and freshly ground pepper
- Steam potatoes for 10 minutes until tender – then leave to cool
- Mix all the other ingredients and toss though the cooled potatoes.
- Season to taste.
