Total Time
35mins
Prep 25 mins
Cook 10 mins

This was submitted by Hira Amjad to Chef of the week for this week in the Young Times magazine. As a personal preference, I would omit the potato and use low-fat yogurt for the yogurt and try this. I'm sure it's healthy and good besides being great for the summers!

Ingredients Nutrition

Directions

  1. Put the cucumber shreds in a bowl.
  2. Chop the boiled potato into small cubes.
  3. Toss in the cubes in the bowl containing the cucumber shreds.
  4. Mix in the tomato pieces.
  5. Add salt and pepper to the yogurt.
  6. Mix well.
  7. Add yogurt to the veggies.
  8. Stir.
  9. Cover.
  10. Serve chilled.