Elevate Your Salad Game with Mango Chutney and Curried Yoghurt Roast Potato Salad

If you're searching for a way to enhance your salad experience, you’ve come to the right place! I'm so excited to share a recipe that has quickly become a family favourite: Mango Chutney & Curried Yoghurt Roast Potato Salad. This vibrant dish originated from a fab deli near my daughter's university, and it has since won our hearts. The blend of sweet mango chutney, aromatic spices, and perfectly roasted potatoes forms an irresistible flavour combination that keeps everyone coming back for more.

The magic of this salad is how it transforms ordinary potatoes into a star ingredient. I’ve made some tweaks to the original recipe, ensuring it retains its essence while adding my personal touch. Let's dive into this tasty dish!

Why You’ll Love This Salad

The beauty of this salad lies in its blend of textures and flavours. The crispy yet tender potatoes form a hearty base, while the creamy curried yoghurt dressing adds richness, and the mango chutney delivers a delightful sweetness,

Mango Chutney and Curried Yoghurt Roast Potato Salad - The Recipe

Ingredients:

To create this Mango Chutney & Curried Yoghurt Roast Potato Salad, you’ll need:

• 600g of potatoes, peeled and cut into bite-sized chunks

• 2 cloves of garlic, lightly smashed

• 300g of Greek yoghurt

• 1 tsp of garam masala

• 1 tsp of medium roasted curry powder

• 1 tsp of ground cumin

• 1½ tsp of ground turmeric

• Juice of 1 to 2 fresh limes, based on their juiciness

• 50g of fresh dill, finely chopped

• 2 tbsp of mango chutney

• 2 roasted cloves of garlic, mashed

• 50ml of olive oil

  
  

Method:

Preheat the oven 220C / 4200F and place a large saucepan of salted water on the hob to boil.

Peel and chop the potatoes into bite-sized pieces, so they will cook evenly and be easier to eat. Carefully add the potatoes to the boiling water, and par boil until just tender.

Drain the potatoes and toss the potato chunks with olive oil and add the 2 smashed garlic cloves in a large roasting tray and roast in the oven for approximately 25-30 minutes, until golden and tender.

While the potatoes are roasting, it's time to make the curried yoghurt dressing. In a mixing bowl, combine the Greek yoghurt with garam masala, medium roasted curry powder, ground cumin, and ground turmeric.

These spices infuse the yoghurt with warmth and aroma that pairs perfectly with the sweetness of the mango chutney. Squeeze in lime juice from 1 to 2 fresh limes to taste, enhancing the dressing's brightness and balancing the richness of the yoghurt.

Next, fold in the finely chopped dill and the mashed roasted garlic. The fresh dill adds a refreshing touch, while the roasted garlic deepens the flavour profile. Mix everything until well combined and set it aside to allow the flavours to meld.

Once your potatoes are roasted to perfection, take them out of the oven and let them cool slightly. In a large mixing bowl, combine the warm potatoes with the curried yoghurt dressing.

Add the mango chutney and gently fold everything together until the potatoes are well coated. The mango chutney offers sweetness that contrasts beautifully with the savoury spices and creamy yoghurt, creating a delightful burst of flavour in every mouthful.