Mexican Chilli Potato Salad



1 kg approx Red Fantasy Potatoes

Choice of accompanying vegies – red onion, capsicum, celery, etc


½ cup thick unsweetened yoghurt

¼ cup sour cream

1 heaped tsp Ancho mexican chilli seasoning

1 Tbsp fresh chopped herbs


Boil or steam potatoes. Chop rest of chosen vegetables into small pieces.

Mix the dressing ingredients together until combined and let sit for 5-10 mins.

In a large bowl mix all vegetables together, then fold in dressing to cover well, transfer to serving dish.

Note: this can also be made as a hot ‘salad’ to use as a side dish (possibly add some other vegies like mushroom, beans, etc), use cooked potatoes while still hot, add with chopped vegies to a pan with a little oil and toss until just starting to cook through.  Add to a bowl with the dressing and fold through before serving.


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