Potato Salad

•4 medium size potatoes, cubes (1 inch big)

•½ cup English cucumber, small cubed

•½ cup celery, small cubed

•3 tbsp chopped basil

•1 tsp chopped celery leaves

•1 tsp lemon zest

•½ cup yogurt

•½ cup sour cream

•1 tsp brown sugar

•1 tsp salt

•½ tsp black pepper

Dash of hing

Cook potatoes in the pot for 15 minutes. Drain and let it cool.

Mix basil, lemon zest, cucumber, potatoes, and celery in a bowl.

Add black pepper, salt, hing, sugar, yogurt, and sour cream.

Sprinkle celery leaves on top.

Wrap the bowl and leave it in the refrigerator for a few hours before serving.

*This dish is to serve cold.

6