Cobrdova recommends using sebago, dutch cream or desiree potatoes for the salad, which is given “a little zest” from the addition of the gherkins.
A Whole New Way to Eat features recipes for more than 135 dishes she developed for the About Life chain of wholefood stores and cafes.
The Best Turmeric Yoghurt & Tahini Potato Salad
Prep time: 15 minutes, plus 30 minutes cooling
Cooking time: 20 minutes
Serves 2 as a main or 4 as a side
450g (about 5 small) potatoes, peeled and cut into 2–3cm pieces
½ red (Spanish) onion, finely chopped
2 tablespoons thinly sliced cornichons (small pickles), 80ml (1/3 cup) pickling liquid reserved
1 tablespoon chopped dill
½ teaspoon salt
130g (½ cup) buffalo yoghurt, or Greek-style yoghurt
90g (1/3 cup) tahini
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon ground turmeric
Put the potatoes in a saucepan, cover with lightly salted cold water and bring to the boil. Simmer over medium heat for 15 minutes or until tender but not falling apart. Drain and set aside to cool.
Meanwhile, soft-boil the eggs by putting them in a saucepan of cold water. Bring to the boil and cook over high heat for 3 minutes. Transfer the eggs to a bowl of cold water and rest for 1 minute, then drain and peel off shells.
Transfer the cooled potatoes to a large bowl. Add the onion, gherkin, dill and salt.
Whisk together the yoghurt, tahini, olive oil, reserved pickling liquid, mustard and turmeric, then pour over the potatoes and toss gently to coat. Adjust the seasoning if necessary.
Put the salad in a serving bowl and top with the soft-boiled eggs, gently pulled in half.
Click here to see Vladia Cobrdova’s recipe for Greek Lemon Chicken with Farro & Wild Rocket, also from A Whole New Way to Eat.
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