Bhel Puri Potato Salad

Bhel Puri Potato Salad                 feeds 4 - 6                           

This potato salad is flamboyant and fun, with layers of confetti-ed bits vibrant with texture and flavour. You really cannot go wrong. It will bring a smile to your face and delight to others.

4 potatoes

¾ cup yoghurt

5 T Dhanya Chutney or similar (I like the Quality Pickles brand)

4 T lemon or lime juice

1 cucumber, chopped into 1cm dice

1 ½ red onions, ½ cm dice

1 red chilli, deseeded and very finely chopped (optional)

1 cup finely diced cooked beetroot (1cm)

1 cup cubed roasted sweet potato (1cm) (optional)

80g dried dates, sliced or chopped

Leaves from a bunch of coriander (about 50g)

100g plain roasted Peanuts (optional)

100g slangetjies (sev) (I like the packets with puffed rice and cornflakes, fennel seed and other bits)

Maldon Sea Salt

Boil the potatoes in a large saucepan in plenty of boiling water. Cook until tender 20 – 30 minutes. Drain and allow to cool before cutting into bite-sized cubes (1 ½ - 2 cm). You could also use the Roasted Smashed Potatoes pg.… as a base for this salad)

In a bowl or deep jug, whisk together yoghurt, chutney, lime juice and lemon juice and season with salt and pepper. Pour this mixture over the potatoes and stir to coat without making mush of your potatoes.

Place these potatoes on the base of your platter or plate.

Now begins the exciting layering:

Next, layer the beetroot cubes, diced cucumber, then the chopped chilli (if using), the red onion, dates, sev and peanuts (if using) and finally coriander leaves. Yay!