Mango & Greek Yoghurt Potato Salad

Take your potato salad to a new level with this indulgent blend of juicy mango and rish Greek yoghurt.

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  • Prep 15 mins
    Cook 20 mins
  • Serves 4
  • V Vegetarian
  • Medium

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

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.

Recipe Notes

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.