Mango & Greek Yoghurt Potato Salad
Serves 4
Prep
15 mins
Cooking
20 mins
Mild
V
This simple potato salad is the perfect accompaniment to buffet meals with cold meats and cheeses.
We’ve always said that our chutneys and pickles are not just for serving with a curry meal, and here’s another recipe idea that will tantalise the tastebuds. This simple potato salad is the perfect accompaniment to buffet meals with cold meats and cheeses.
Ingredients
- Small red onion, finely chopped
- Half a cup of frozen peas
- 3 tbsp chopped coriander
- 400g new potatoes – boiled, cooled and cut into quarters
- 3 tbsp Greek yoghurt
- Geeta’s Premium Mango Chutney
Method
- Add the red onion, frozen peas, chopped coriander and potatoes in a bowl.
- Add the Greek yoghurt, season with a pinch of salt and black pepper and mix thoroughly.
- Add a couple of spoons of Geeta’s Premium Mango Chutney on top and fold through if preferred.
How we serve ours
Allow the ruby-red pomegranate seeds to really shine by serving the salmon with basmati rice and steamed broccoli. Add a little chopped red chilli for extra colour and spicy heat. Beautiful!
