Zinc’s Baby Potato Salad


Try out this simple and yummy salad that will serve as the perfect accompaniment to any meal this Ramadan.


Bunch of crisp mixed leaves, preferably rucola, oak leaf, and iceberg

Boiled baby potatoes (about 7-10 whole potatoes cut into halves)

Sliced cucumbers (about 3 whole)

Shredded carrots (about 2 whole)

2 tablespoons yoghurt

2 tablespoons mayonnaise

3/4 cup olive oil

Salt & pepper to taste

Spring onions or chives as a garnish


Put the yoghurt and mayonnaise in a jar, season with salt and pepper, a squeeze of lemon juice and a dash of mustard. Whisk slowly while adding the olive oil.

Meanwhile, boil the baby potatoes and slice them into halves, leave them to cool and either refrigerate or leave at room temperature.

Cut the salad leaves into chunky pieces, put in a bowl with the cucumber and carrots, then drizzle lightly with the dressing. Add some of the dressing to the boiled potatoes.

Top the green salad with potatoes, garnish with spring onions and serve.


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