2 medium potatoes 1/2 an onion 1/2 tsp. whole mustard seeds, roasted and pounded 1 sprig or 5 or 6 leaves of fresh mint A pinch of salt 250g natural yogurts

Cut the potatoes into quarters (peel them first if you like) and boil them until you can stick a fork in them but not until they start falling apart. Drain them then cover with cold water. Chop the onion and mint finely and mix everything together except the potatoes which will still be cooling. After a few minutes, drain the potatoes, cut into 1 cm cubes, rinse in cold water and add to the mixture. It doesn't matter if they are still a little warm.