Potato & Yoghurt Salad

I love this with schnitzelly things but it’s also good for barbecues and picnics. This is the kind of salad I ate so many times when I was young, only with mayonnaise. I make it often with yoghurt now, as it’s lighter. You can add anything else that you feel may be appreciated — some boiled carrots or peas, green beans, parsley or chopped boiled egg.


  • 700 g(1 lb 9 oz) potatoes
  • 500 g(1 lb 2 oz/2 cups) natural yoghurt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried mint
  • ½ red or yellow pepper (capsicum), chopped
  • 1 small french shallot, finely chopped


Bring a pan of salted water to the boil and cook the potatoes until they are tender. Drain, leave them to cool a bit and then peel. When they have completely cooled, cut them into small blocks.

Mix the yoghurt, cumin and mint in a large serving bowl and season to taste with salt and pepper. Add the potatoes, pepper and shallot and mix through well, taking care not to mash up the potatoes.

The girl across the road from us had a TV when they had just come out. We sat on the open veranda with the TV moved out almost into the garden, eating a boiled potato salad that had many — too many, now that I think about it — spoonfuls of mayonnaise. We sat there for ages watching everything and anything in black and white.