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Ingredients
350g baby potatoes (Jersey royals, if in season)
5 tbsp yogurt
3-5 tbsp RoniB's Kitchen Garlic Chilli Paste
Juice of half a lemon
Salt to taste
Ground black pepper to taste
Dried herbs of choice or seaweed (optional)
How to
Cut potatoes in half
Heat a pan with water and boil the potatoes until soft but still firm. Transfer to a bowl.
In another bowl, mix together the rest of the ingredients except for the dried herbs/seaweed.
Coat the potatoes with the dressing making sure the potatoes are well coated.
Transfer potatoes on a serving plate and top with dried herbs or seaweed, if using.
A different take on potato salad that is deliciously spicy and will complement your favourite barbecue dishes.
Spicy Potato Salad
2-4 servings
25mins
Side Dish
Vegetable
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