Tart cornichons, crunchy almonds and waxy potatoes are tossed in a light coronation-style dressing for a salad that’s happy to sit on any summer dinner table.
Serves: 6
INGREDIENTS
800 grams small waxy potatoes, scrubbed
½ cup sliced cornichons
½ small red onion, finely chopped
1 long green chilli, deseeded and finely chopped
70 grams sliced almonds, toasted
1 tablespoon finely chopped chives
CURRIED MANGO CHUTNEY DRESSING
1 tablespoon mild or medium curry powder
⅓ cup each Greek natural yoghurt and egg mayonnaise
¼ cup Indian mango chutney, any large chunks of mango finely chopped
2 cloves garlic, crushed
1 tablespoon lime juice
sea salt and ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. Drain and cool. Cut any larger potatoes in half.
DRESSING: Put the curry powder in a dry frying pan and warm over a low heat until it smells fragrant and is slightly darker in colour. Tip into a large bowl and whisk in all the remaining ingredients. Season with salt and pepper.
TO ASSEMBLE: Add the potatoes to the dressing and toss to coat. Add half of the cornichons, red onion, chilli and almonds and toss again.
Transfer to a serving bowl and scatter over the remaining ingredients and the chives.
COOK’S NOTE: If assembling ahead, add the almonds just before serving otherwise they will go soft.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!