Bollywood Potato Salad (Pink Potato Salad)

Ingredients

• 5 medium potatoes, boiled and still hot
• 3 small beets, cooked (I get them pre-cooked, vacuum-packed)
• 1 small red onion, finely minced
• 1 garlic clove, finely minced
• 1/2 cup gherkin, chopped (cornichons)
• 3 hard-boiled eggs, roughly chopped
• 5 tablespoons Greek yogurt (very thick)
• 3 tablespoons mayonnaise (I like Hellmans)
• 1 tablespoon red wine vinegar
• 1 1/2-2 1/2 teaspoons curry powder (depending on how pronounced you want it)

Directions

1. 1

   Chop the potatoes roughly into chunks. Grate the beets into the potatoes on the large holes of a standard box grater. Add onion, garlic, gherkins and hard-boiled eggs.

2. 2

   In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using). Pour over chopped veg in a large bowl and combine gently with a spatula to evenly coat all veg with the dressing and get the hot-pink colour of the beets everywhere.

3. 3

   Refrigerate for an hour before serving to blend flavours.