Curried chickpea and potato salad

Transform your boring potato salad this summer by adding curry and chickpeas!

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

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

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.