Curried Potato Salad With Chickpeas & Tomatoes

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This is a healthier version of potato salad, no mayo but still creamy and delicious. For the flavour, I used fresh mint, basil, cilantro, garlic, lime juice and a pinch of curry powder and the creaminess comes from full-fat Greek yogurt. I must admit I do not like mayonnaise in anything, sorry 🙁 To make the salad a little more interesting I added chickpeas and tomatoes, a trio that goes exceptionally well together. If you are not that crazy about the curry flavour, skip the curry powder and add some Worcestershire sauce 

Ingredients

  • 1 1/2 lb. Yukon gold or red potatoes (preferably all the same size)
  • 1 can (540 ml) chickpeas/garbanzo beans, rinse well and drain
  • 2 medium tomatoes, halved and diced
  • 2 cups full-fat plain Greek yogurt or for vegan option use unsweetened dairy-free yogurt
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 large lime
  • 3 garlic cloves, minced
  • 2 Tbsp. Chopped fresh mint
  • 2 Tbsp. Chopped fresh basil
  • 1 Tbsp. Apple cider vinegar
  • 1 tsp. GF curry powder
  • 1 fresh red chili pepper, seeds removed and thinly sliced (optional)
  • Himalayan salt and GF ground black pepper to taste
  • Instructions

  • Cook the potatoes with skin on in a pot of salted water until tender. Depending on the size of the potatoes about 15 minutes. Do not overcook them. Drain and cool. Peel the potatoes and cut into bite-size pieces
  • Add potatoes, chickpeas and tomatoes into a large bowl. Generously season with salt and pepper and stir to combine
  • In a separate bowl, mix yogurt, cilantro, lime juice, garlic, mint, basil, curry powder and apple cider vinegar. Pour the yogurt sauce over potatoes and stir to combine coating everything with the sauce. Taste and adjust seasoning if needed. At this time, if using, add the red chili pepper and stir to combine
  • Cover with plastic wrap and refrigerate for one hour or overnight. Serve chilled


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