Potato Salad

1½-2 pounds fingerling potatoes 1 teaspoon black pepper 2 teaspoons salt, divided

4-5 tablespoons olive oil

1 cup yogurt

2 tablespoons tahini 1 tablespoon unpeeled grated

ginger

Juice from 1 lemon

Chili powder, to taste 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1 tablespoon sesame seeds 1 tablespoon pomegranate seeds Herbs for garnish Instructions: Preheat the oven to 325 degrees. Without peeling, cut the potatoes into 1-inch pieces. Combine with black pepper, 1 teaspoon salt, half the olive oil and 2-3 tablespoons of water and spread them onto a baking sheet in a single layer. Cover tightly with foil and bake in the oven for 30-40 minutes or until the potatoes are tender.

Meanwhile, whisk together yogurt, tahini, ginger, lemon juice and 1 teaspoon salt. The mixture should be creamy and thick with a pourable consistency. Add a few tablespoons of water if needed.

Spread half the yogurt sauce on the bottom of the serving bowl and arrange the potatoes on top. Pour the remaining yogurt sauce on top. Sprinkle with chili powder and black pepper.

In a small frying pan, heat up the remaining 2-3 tablespoon of olive oil, and when the oil is just shy of smoking, add the coriander and mustard seeds. Turn the heat off immediately as the seeds pop and sizzle. Pour this oil over the yogurtt, making sure it hits the chili powder.

Sprinkle sesame seeds, pomegranate seeds and herbs, and serve.

NOTES & VARIATIONS

If using thick Greek yogurt, use only ¾ cup and dilute it with water. Alternately, make a richer version using sour cream instead of yogurt.

When roasting the potatoes, adding a touch of water makes them plump up and cook a little faster.

Replace the coriander and mustard seeds with cumin or fennel seeds. Makes 3-4 generous servings