- For the dip
In a bowl, Add 1-2 tsp finely chopped garlic to 100g Hung Curd.
Season with some salt, pepper and some Dijon Mustard
Whisk the Curd to form a dip
- For the Salad
In another bowl, take around 100g of boiled and peeled baby potatoes.
Add some diced cucumbers and some spring onion to this.
Season with some salt and pepper and combine it with the Hung Curd dip, garnishing with some spring onions.