INGREDIENTS
- 1 lb small red skinned potatoes rinsed well and skin left on
- 1 bunch green onions rinsed, patted dry and thinly sliced
- 1 540 ml can no salt added chickpeas rinsed well and drained
- 1/2 cup fresh mint leaves chiffonade, lightly packed
Dressing
- 1/4 cup low fat mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tsp medium curry powder or your favourite curry powder
- 1/4 tsp turmeric
- 1/4 tsp iodized salt
- 2 tbsp mango chutney
METHOD
- Place rinsed potatoes into a streamer basket in a medium saucepan, add enough water that the water is barely touching the bottom of the steamer. Place on medium-high heat and bring the water to the boil. Cover, and cook until the potatoes are tender. Depending on the size, this can take 10-25 minutes. When they are just tender remove from heat, remove lid and let cool.
- To make the dressing, whisk together mayo, yogurt, curry powder, turmeric, pepper and salt in a large bowl. Stir in mango chutney. Add green onions and chickpeas. Toss well.
- When the potatoes are cool enough to handle, remove from steamer basket. Cut the potatoes into halves or into quarters, depending on the size (they should be about the size of four chickpeas lumped together.)
- Add the mint and toss well. Store in the fridge at least 8 hours or overnight. Serve.
