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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an adaptation of a recipe from Australian Womens Weekly. I like to use a chilli/mango chutney but any fruit chutney will do. It's really a matter of taste. My red curry paste of choice is Massaman. Ingredients:
1 1/2 kg baby potatoes |
4 green shallots, sliced |
1/2 tablespoon chopped fresh coriander |
1 tablespoon chopped fresh mint |
2 -3 tablespoons pistachios or 2 -3 tablespoons pine nuts, toasted |
3/4 cup mayonnaise |
3/4 cup light sour cream |
2 tablespoons fruit chutney |
1 teaspoon bottled red curry paste |
1/2 garlic clove, crushed |
Directions:
1. Peel potatoes and cut in 1/2, depending on the size.
2. Boil or steam potatoes until tender.
3. Drain and rinse potatoes.
4. The last 5 ingredients make up the dressing.
5. Combine warm potatoes with shallots, herbs and dressing and mix well.
6. Sprinkle with nuts.
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