INDIAN POTATO AND MANGO SALAD

I just love this very unusual salad and along with some chicken or similar,  it just about completes a light meal. It is so delicious, a piece of cake to make with amazing flavours. I found it in a magazine decades ago and have been making it for years. 

For some strange reason you need old potatoes, not new. I have tried it with both and it is so much nicer with a variety like King Edwards.

2 lb floury potatoes, peeled, diced and cooked [with a little salt] for about 6-8 mins, depending on the size. I like slightly bigger dice. But watch them! Or they will start to disintegrate. When just barely cooked, remove from the heat, let them drain really well and place in a cold dish to stop them cooking any more. More pics on my Blog.

3-4 oz small broccoli florets, steamed for about 2 mins. Drain. Cool

1 large mango, diced [2 small]

6-8 spring onions chopped

Sea salt and fresh ground pepper

The yummy dressing:

5 fl oz Natural Yogurt [small pot]

1 heaped tablespoon mango chutney

1 heaped teaspoon fresh root ginger, finely grated

2 heaped tablespoons chopped fresh coriander

1 level teaspoon ground cumin

1 level teaspoon ground coriander

Sea salt and fresh ground pepper

Place all your cooled, cold veggies in a large mixing bowl, season well. Combine the dressing ingredients and pour it over the veggies. Mix very carefully, so that everything is lightly coated, being very careful not to break up the potatoes and broccoli, then place in a serving bowl. Sprinkle over some more shopped coriander.  Chill for a bit before serving, but not essential.

Just absolutely delicious. Perfect for summer, with cold meats, on a picnic, Whatever. I can just eat it on its own.