Indian Potato Salad

Cook the potatoes in boiling hot water for 10 minutes until tender. Drain and place in a large enough bowl to mix form.

Blanch the broccoli florets in boiling hot water for 2 min, drain, drain well and add to the potatoes form.

When the potatoes and broccoli florets have cooled down, add the mango cubes and the onion or shallot rings. Season with salt and pepper and mix well.

In a baking bowl, mix all the ingredients for the dressing.

Spread the dressing evenly over the potato mixture and mix gently, taking care not to mash the potatoes and broccoli florets. Serve immediately. It goes well with toasted pita bread.

Tip: Mix the ingredients for the dressing beforehand and put it in the refrigerator for a few hours to intensify the flavor.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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