Coronation Chickpeas and Potato Salad Recipe
Ingredients:
2 tbsp vinaigrette
300 ml mayonnaise
800 g new potatoes
1 bunches spring onions, finely chopped
3 tbsp smooth curry paste
100 g tinned chickpeas, drained and rinsed
1 tbsp sultanas
1 tbsp blanched flaked almonds, toasted
1 bunches fresh coriander leaves, to garnish
Preparation Instructions:
Cook the potatoes in a pan of boiling salted water until tender. Drain and while they’re still hot, cut into quarters Place the hot potatoes in a bowl with the onions and the vinaigrette. Toss them well and season. Leave to cool. Mix the mayonnaise with the curry paste, then stir into the cooled spuds with the chick-peas, sultanas and almonds.Garnish with coriander leaves to serve.
Photo credit: Rooey202
