Indian Potato Salad with Coriander Yoghurt and Mango Chutney

Indian Potato Salad with Coriander Yoghurt and Mango Chutney

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 14, 2018.
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Let the potatoes cool for a few minutes before tossing with mayonnaise. This will prevent the mayonnaise from splitting.

Ingredients

Indian Potato Salad

  • 400g potatoes
  • 2 teaspoons potato spice mix
  • 1 can chickpeas
  • ½ cauliflower
  • 2 teaspoons potato spice mix
  • ½ shallot
  • Juice of ½ lemon
  • ½ teaspoons vinegar (e.g. red wine, white wine, cider)
  • 1 cup frozen peas
  • 100g baby spinach

Coriander Yoghurt

  • 1 pottle yoghurt
  • 1 tablespoon finely chopped coriander leaves and stalks

Potato Dressing

  • 2 teaspoons wholegrain mustard
  • 1 tablespoon mayonnaise

To Serve

  • 60g veggie mango chutney
  • 40g crispy shallots
  • 2 tablespoons picked coriander leaves
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a small pot of salted water to the boil. Prepare lemon and coriander. Dice potatoes 2-3cm. Toss potatoes on first prepared tray with a drizzle of oil and first measure of potato spice mix. Season with salt and bake for 25-30 minutes, until tender. Turn once to ensure even cooking. Let cool for 2-3 minutes once cooked.
  2. Drain, rinse chickpeas, then leave to drain. Cut cauliflower into small florets. Toss chickpeas and cauliflower on second prepared tray with second measure of potato spice mix and a drizzle of oil. Season and roast for about 15 minutes. Swap trays around after cauliflower has cooked for about 8 minutes, to ensure even cooking.
  3. Thinly slice shallot and add to a small bowl. Add lemon juice and vinegar, lightly season with salt and allow to pickle slightly.
  4. Cook peas in pot of boiling water for 2 minutes. Drain, rinse under cold water, then leave to drain well. In a small bowl, mix together yoghurt and chopped coriander and season to taste.
  5. In a medium bowl mix potato dressing ingredients together. Add slightly cooled potatoes, toss gently and season with salt. Add chickpeas and cauliflower and gently toss to combine.
  6. To serve, place potato and cauliflower mixture on a large platter. Scatter over peas and pickled shallots. Dollop over coriander yoghurt and mango chutney. Sprinkle with crispy shallots and coriander leaves. Squeeze over lemon wedges to serve.

Nutritional Information

Energy 2359 kj
564 kcal
Protein 25.2g
Carbohydrate 69.4g
Fat 14.1g