Potato Salad with Coriander & Yoghurt Dressing

2 tandoori chicken tenderloins

5 potatoes

1 cucumber, cubed

1 large onion, diced



2 limes, juiced

8 coriander leaves, finely chopped

1 ½ cups unsweetened yoghurt or curd

1/4 tsp MA’s Pepper Powder

½ tsp salt


For a variation use Dad’s Garden Lemon Mustard



Step 1

Peel potatoes, cut into medium sized pieces and boil in slightly salted water.

Step 2

Drain and allow to cool.

Step 3

Mix together potatoes, diced onion & diced cucumber.

Step 4

Break the tandoori chicken into pieces and add to the salad.

Step 5

Dressing – whisk together all the ingredients until smooth and add to the salad. Refrigerate if not consumed immediately.