New potatoes with Mint-Joghurt sauce

~600g small New Potatoes(skin on, washed)-> 1) Steam for approx.15mins or cook in boiled water with salt, until just tender.
~10 mint leaves -> 2) put in boiling water for a while, drain & plunge them into cold water. Roughly cut them.

1Tbp snipped chives+ ~175gNature-Yoghurt/Curd-> 3) Mix the mint and snipped chives.

Cayenne Pepper+ ground black pepper+ ground paprika+ Salt-> 4) Season in the sauce.

5) As soon as the potatoes are cooked, turn them into a warmed serving dish, spoon the sauce on them and dust with paprika. Garnish with chives or mint sprigs before serving.

The term "new potatoes" is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer. You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers. New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole. They're especially good steamed or roasted. They're more perishable than other potatoes, so use them within a few days after buying them. Substitutes: Larger boiling potatoes, cut into smaller cubes.

Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. It is sometimes called medium-fat soft cheese. I like it best of all for cheesecakes because it gives them a lighter flavour and texture, as you will discover if you make the Curd Cheesecake with Greek Yoghurt.

Sources:Foodsubs
Deliaonline