Creamy Chutney Potato Salad
By Shivangi Rao
Ingredients
- 3 pounds Yukon gold or russet potatoes or red potatoes cut into 3/4 inch cubes
- 1 cup creamy cilantro chutney (or more to taste) make sure to use full fat greek yogurt or full fat almond milk greek yogurt (if dairy free) for this recipe; use more than 1 cup as necessary to achieve balance in flavor and texture/creaminess.
- 1/2 red onion finely chopped
- 1/2 tsp salt (or more to taste)
Instructions
- Dice your potatoes into 3/4 inch chunks.
- Add potatoes to a large stockpot and immerse in salted water (about 1/2 tsp). Cook until the potatoes are fork tender (5-10 minutes).
- Drain the potatoes in a colander, transfer to a large mixing bowl and let cool while you prepare the rest of the ingredients.
- Meanwhile, make a cup of my creamy cilantro chutney and set aside.
- Dice half a red onion and set aside.
- Once potatoes are cool, mix in the chutney and red onions gently.
- Serve with lemon wedges and extra sprigs of cilantro and enjoy!