Curried Potato Salad

Everybody loves a good potato salad, especially in the spring & summer months.

Potato Salad is a great accompaniment with burgers, veggie fritters and is always a big hit at bbqs as well as taking on a picnic.

This potato salad is slightly different and is sure to give your taste buds a FIESTA!

The warming curry spices burst through with a slight kick.

We absolutely love this Potato Salad. It's healthy and delicious and is Gluten-free & Grain-free.

Usually potato salad is smothered in mayonnaise - delicious I know, but not the healthiest. Instead we opted for natural yoghurt, which is a much healthier alternative.

The flavours in this Potato Salad are awesome!

A perfect vegetarian dish that you and your guests are sure to enjoy - I know our family & guests did.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 750g of Precooked & Cooled boiled potatoes - skins on & diced into mouthful sized cubes.

• 1x large onion - finely sliced and diced

• 3x large cloves of garlic - peeled & finely diced

• 1x 1 inch thumb sized piece of fresh Ginger- peeled & finely diced

• 1x large handful of fresh Coriander - leaves & stems roughly chopped

• 1x cup of thick natural yoghurt

• 2x tbsp of apple cider vinegar

• 1x tsp of chilli & garlic paste

• juice of 1/2 a lime

• 2x large pinches of sea salt & black pepper

• 2x heaped tsp of ground cumin

• 1x tsp of ground coriander

• 1x tsp of ground ginger

• 1x tsp of ground turmeric

• 1 & 1/2 tsp of mustard

• 2x tbsp of olive oil

METHOD

Preheat a frying pan on high heat before adding your oil.

Once the oil is hot turn to a medium heat and then go ahead and add your onion, fresh garlic and ginger and cook for a few minutes or until your onion softens. Be sure to stir regularly to prevent sticking or burning.

Now add your dried seasoning, chilli paste and lime juice. Mix together well and cook for 1-2 minutes more or until the onions have softened.

Remove from the heat and put to one side.

Add your cooked and cooled potatoes to a large mixing bowl and cover with the vinegar, yoghurt and mustard. Mix together well with a spoon before adding your onions.

Combine together well ensuring the potatoes are fully coated in the yoghurt and spices.

Top with the chopped fresh Coriander, serve and Enjoy!