Garam masala potato salad

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.

Recipe «Garam masala potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup plain Greek-style yoghurt, 1 tbsp lemon rind, finely grated, 1/2 cup lemon juice, 1kg baby red potatoes, 4 large celery stalks, thinly sliced , 2 x 200g punnets cherry tomatoes, halved, 1 bunch chives, thinly sliced, 1/4 cup extra virgin olive oil , 2 large brown onions, halved, thinly sliced, 1 tbsp garam masala.

Ingredients:

• 1 cup plain Greek-style yoghurt 
• 1 tbsp lemon rind, finely grated 
• 1/2 cup lemon juice 
• 1kg baby red potatoes 
• 4 large celery stalks, thinly sliced 
• 2 x 200g punnets cherry tomatoes, halved 
• 1 bunch chives, thinly sliced 
• 1/4 cup extra virgin olive oil 
• 2 large brown onions, halved, thinly sliced 
• 1 tbsp garam masala 

Instructions

1. Combine yoghurt, lemon rind and juice in an airtight container. Season with salt and pepper. Refrigerate until required.
2. 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.
3. 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.
4. 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.