Curried Potato Salad with Roasted Peppers recipe

Highly dynamic salad recipe that can be made in a rush or enhanced by adding extras such as diced and cooked chicken.

Preparation time: 20 minutes || Cooking time: 20 minutes

You'll need:

   - Red peppers: 2

   - Baby potatoes: 750gm

   - Mayonnaise: 6 tablespoons

   - Yogurt: 6 tablespoons

   - Mango chutney: 1 tablespoon

   - Mild curry powder: 1.5 teaspoons

   - Lemon juice: from 1 lemon

   - Salt and pepper to taste

First, preheat the oven to 200 degrees Celsius. Then, slice the peppers in half and remove the seeds, peel the potatoes (or just clean the skin really well if you wish) and squeeze your lemon juice.

Place the peppers on a baking tray with the open side down and roast for 20 minutes or until golden, then transfer them to a bowl and cover with clingfilm. Once cooled, peel the skin off and slice the pepper into long strips.

While roasting the peppers, place the potatoes in a deep saucepan with salted cool water, bring to boil and cook for 15 minutes or until the potatoes are soft. Drain the water and slice your potatoes into the desired size, then set aside.

Mix the mayonnaise, yogurt, chutney, curry and lemon juice in a bowl, then add the peppers and potatoes, season well and you're done!

To save time, you can use roasted peppers from a jar .

Photo by Emma Frances Logan on Unsplash