Mango Potato Salad

Boil new potatoes until tender, then mix with onion, mayonnaise, mango chutney, and fresh herbs for a flavorful vegetarian side.

Vegetarian Side Dish Summer Salad Potato Salad

Estimated Nutrition

Calories

302.5

kcal / serving

2420 kcal total

Carbs

29.5g

per serving

235.6 g total

Fat

19.4g

per serving

155.2 g total

Protein

3.6g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Mayonnaise

estimated amount for dressing

Mango Chutney

approximately half the amount of mayonnaise

NutsSeeds

handful

Mint

fresh, chopped

handful

Parsley

fresh, chopped

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Vegetables

New Potatoes

small, scrubbed

piece

Onion

medium, finely chopped

Method

Boil the potatoes in salted water until they are tender.

Drain the potatoes and allow them to cool completely.

Combine the onion, mayonnaise, chutney, and half of the herbs in a large dish.

Season the dressing mixture with salt and pepper to taste.

Slice the cooled potatoes into halves or quarters.

Toss the potatoes into the dressing until they are well coated.

Garnish with the remaining mint and parsley before serving.