Brunch Potato Salad


3 lbs white potatoes

3 tbsp olive oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 cup non-fat yogurt
4 tbsp sour cream
5 green onions – chopped
cayenne pepper – optional
salt to taste

Scrub and wash the potatoes well and cut into 1 1/2 inch pieces. Boil in lightly salted water until soft but not mushy, about 20-30 mm… Drain, then cool. Heat oil and brown cumin and mustard seeds. Remove from heat and blend in the yogurt and sour cream. Add the quartered potatoes and the chopped green onions. Mix well and serve.