Product to use
Garlic Chilli Paste
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)
Cut potatoes in half
Heat a pan with water and boil the potatoes until soft but still firm. Transfer to a bowl.
In another bowl, mix together the rest of the ingredients except for the dried herbs/seaweed.
Coat the potatoes with the dressing making sure the potatoes are well coated.
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