Chutney & Greek Yogurt Potato salad
Creamy Potato salad with a healthy and delicious twist. The creaminess from the Greek yogurt and the flavors from the chutney along with mushy potatoes is everything you will want to eat for holidays. I made the chutney extra spicy to add a little kick. This combo was outstanding and worth trying. Checkout the recipe below
Course Appetizer, Side Dish
Cuisine healthy snack
- 2 lbs Yukon gold small potatoes
- 4 cups of water to cook potatoes
- 3/4 cup greek yogurt
- 2 tablespoon lime juice
- 1/4 cup olive oil
- Salt as needed
- 1/2 cup chutney
- 1/4 cup chopped cilantro
Chutney
- 1 cup cilantro leaves
- Salt as needed
- 4-6 green chilies modify as per taste
- 1/4 cup peanuts or sev to thicken the chutney
- 1 tablespoon lime juice
- 1 clove garlic
- 1 piece of ginger
Cut the potatoes in 1/2 and you can leave the peels on, wash it throughly
In a large pot, boil 4 cups of water
Add salt to the water and cook the potatoes till they are little over cooked
Prepare the chutney in a grinder and form a thick paste paste like texture
Whisk together Greek yogurt, salt, lime juice, chutney, olive oil and fresh cilantro
Once the potatoes are cooked, cool them for 10 minutes
Add them to the Greek yogurt dressing and mix it
Sprinkle chopped cilantro and serve
Keyword potato salad, thanksgiving appetizer, thanksgiving recipe