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.
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