Sour Grapes

My recent fascination with walnuts and Georgian cuisine is taking it’s toll!

4 medium potatoes, boiled, peeled and roughly cubed
200 ml measure of walnuts, roughly ground
2 cloves garlic, finely chopped
200 ml measure chopped fresh coriander
2 Tbsp white vinegar
healthy pinch of salt
healthy pinch of hot paprika or Korean chilli powder
1 1/2 cups yogurt
optional garnish of yogurt, paprika, or a few walnut halves

Apart from the potatoes and garnishes, mix all of the remaining ingredients beginning with 1 cup of yogurt and adding the final ½ cup as desired.
Taste the dressing and adjust the sour, salty flavours to your preference.
Add the potatoes and fold them into the dressing. Don’t stir too vigorously or they’ll break apart too much.
Allow the salad to sit for a good half an hour for the flavours to develop.
Garnish as desired.

Inspired by the flavours of Georgian cuisine, and by this I mean the republic, not the era or the state, here’s a great appetizer or mezze. The walnuts turn into a beautifully creamy sauce once blended, makes me want to slather it on everything!! Alternately you could scoop out the flesh, chop it roughly and mix it with the walnut sauce as a sexy dip.

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