The humble potato salad is given an update and would sit well alongside a picnic of bring-a-plate meals. If youre planning to transport this dish, check out our notes for pack and travel tips.
- Combine yoghurt, lemon rind and juice in an airtight container. Season with salt and pepper. Refrigerate until required.
- Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 10 minutes or until just tender. Drain. Set aside until cool enough to handle. Cut into quarters. Transfer to a serving bowl. Add sliced celery, tomato and chives. Toss to combine.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 10 minutes or until softened. Add garam masala. Cook for 1 minute or until fragrant. Remove from heat.
- To serve, add yoghurt mixture and 1/4 of the onion mixture to potato mixture. Toss to combine. Serve topped with remaining onion mixture and reserved celery leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set