A summer potato salad made with tender spuds, cream, acid, and herbs offers an exciting twist on traditional recipes. The potato chaat salad includes jersey royal potatoes, chickpeas, and a yogurt dressing seasoned with date and tamarind chutney. To prepare the chutney, tamarind paste, medjool dates, and spices are simmered until tender and then pureed to create a thick consistency. The final salad notably also incorporates red onion, coriander, and pomegranate seeds for added texture and flavor, making it suitable for barbecues or as a standalone dish.
Potato salads today are a riot of texture and flavour, packing a serious punch, and are satisfying enough to serve at barbecues or on their own.
Today's potato chaat salad combines tender jersey royal potatoes and chickpeas, bound together with a creamy yoghurt and a zesty tamarind-chutney dressing.
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