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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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350g baby potatoes (Jersey royals, if in season)

5 tbsp yogurt

3-5 tbsp RoniB's Kitchen Garlic Chilli Paste

Juice of half a lemon

Salt to taste

Ground black pepper to taste

Dried herbs of choice or seaweed (optional)

How to

  1. Cut potatoes in half

  2. Heat a pan with water and boil the potatoes until soft but still firm. Transfer to a bowl.

  3. In another bowl, mix together the rest of the ingredients except for the dried herbs/seaweed.

  4. Coat the potatoes with the dressing making sure the potatoes are well coated.

  5. Transfer potatoes on a serving plate and top with dried herbs or seaweed, if using.

A different take on potato salad that is deliciously spicy and will complement your favourite barbecue dishes.

Spicy Potato Salad

2-4 servings


Side Dish