Mango & Greek Yoghurt Potato Salad

Mango & Greek Yoghurt Potato Salad
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.
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Serves 4
Prep 15 mins
Cooking 20 mins
Mild
Vegetarian
Vegan

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

  1. Add the red onion, frozen peas, chopped coriander and potatoes in a bowl.
  2. Add the Greek yoghurt, season with a pinch of salt and black pepper and mix thoroughly.
  3. Add a couple of spoons of Geeta’s Premium Mango Chutney on top and fold through if preferred.

Used in this recipe

Here's How We Serve Ours

Potato salad is a favourite go-to for BBQs, buffets and light lunches. Fancy yours a little spicier? Add some freshly cut rings of red chilli or swap the mango chutney for our Premium Mango & Chilli Chutney.

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