Coronation potato salad
New potatoes, raw
650 g, baby, large ones halved
Plain Soya Yogurt
2 tablespoons, heaped
Lemon Juice, Fresh
1 tablespoons, mild
1 tablespoons, roughly chopped
3 medium, trimmed and finely sliced
- Put the potatoes in a pan, cover with water and bring to a boil. Cook for 15-20 minutes, until just tender. Drain and cool under cold running water, then drain and set aside to cool completely.
- In a large bowl, whisk together the soya yogurt, chutney, lemon juice, curry powder, turmeric and half of the coriander and spring onions. Add the potatoes and stir to coat, then season to taste.
- Transfer the potato salad to a serving platter. Serve garnished with the remaining coriander and spring onions.