20
750g Scotty Brand Ayrshire or baby potatoes
275g Greek style natural yoghurt
5 tablespoons mayonnaise
1 ½ tablespoon mango chutney
1 ½ tablespoon medium curry powder
100g Sultanas
Small bunch of fresh coriander, chopped
Wash the potatoes, cut to even sized pieces and add to a large saucepan. Cover with water and place on a medium heat to boil for around 15 minutes until tender.
Once cooked, remove from the heat and drain using a sieve.
Leave the potatoes to cool for 10 minutes.
Meanwhile, in a large mixing bowl add the yoghurt, mayonnaise, mango chutney, curry powder and sultanas and give it a good mix.
Once the potatoes have cooled, add the potatoes to the mixing bowl and carefully mix ensuring that all the potatoes are coated in the sauce.
Finally, roughly chop the coriander and sprinkle over the top.
Ready To Eat: Serve the potato salad as a side dish to a lunch in the sun or a BBQ.
To Keep: This recipe is not freezable but will last for up to 5 days in the fridge.
