Potato Salad with Walnuts & Mango Chutney
Indian food packed full of aromatic spices and a big serving of love

Potato Salad with Walnuts & Mango Chutney

walnutsalad_resized

PREPARATION TIME

15 minutes

COOKING TIME

20 minutes

SERVING SUGGESTION

4

HEAT LEVEL

MEDIUM

STEP BY STEP INSTRUCTIONS

step 1

Mix the potatoes, onions, eggs, walnuts and coriander together in a large bowl.

step 3

Place in the fridge to cool for 30 mins.

step 2

Stir in the mayonnaise, Geeta’s Premium Mango Chutney and salt and pepper to taste.

step 4

Squeeze 1/2 lemon on top and garnish with chopped coriander before serving.

Ingredients

2 pounds potatoes, cooked, cubed and then cooled

3-4 hard boiled eggs, cooled and then chopped

1 large red onion finely chopped

10 walnuts chopped

1 medium bunch of coriander finely chopped

3-4 tablespoons mayonnaise (add more or less as preferred)

4 tbsp Geeta’s Premium Mango Chutney

Salt and black pepper to taste

1/2 lemon squeezed

QUICK TIPS

  • Empty one tin chick peas (drain water)  into a large bowl
  • Mix heaped tablespoon of chopped cucumber, chopped tomatoes and chopped onions together.
  • Add one teaspoon of Geeta’s Lime & Chilli Chutney and 2 tablespoons chopped coriander mix well.
  • Add the salt and black pepper to taste.
  • Add your favourite vinaigrette dressing  and mix together when ready to serve.
  • This is delicious as a cool side salad with your  BBQ meats, fish or poultry

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