Crunchy Potato Salad with Mango Chutney Vinaigrette

Happy new year!  

After over-indulging on mince pies, gingerbread men, Christmas cake and other festive treats, I have been craving light, fresh and healthy recipes.  

But one thing I am never sick of is potatoes. 

This salad includes spicy roasted baby potatoes with crunchy raw red peppers, carrots and cucumber, plus lots of leafy greens, fresh coriander, spring onions, chopped cashews and a delicious vinaigrette made with mango chutney. Can’t get enough of these flavours and textures. 

Crunchy Potato Salad with Mango Chutney Vinaigrette

6 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes

A vibrant, crunchy and subtly sweet salad. Delicious served as a side or as a meal in itself. Vegan & gluten-free.


  • 2 tbsp olive oil
  • 500 g baby potatoes, halved
  • A large pinch of salt
  • 1 tsp mild curry powder
  • 1/2 medium cucumber, halved lengthways and thinly sliced
  • 1 large carrot, sliced into ribbons
  • 1 red bell pepper, cut into thin strips
  • 80 g watercress, spinach and rocket leaves, washed
  • 2 spring onions, thinly sliced
  • 40 g raw cashews, chopped
  • A large handful of fresh coriander leaves, roughly chopped

For the vinaigrette

  • 2 tbsp mango chutney
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


  1. Preheat oven to 220C. Add oil to a large roasting tin and put in the oven for about 15 minutes, to get really hot. Add the potatoes and carefully toss to coat in the oil, adding the salt and curry powder. Roast for 25 minutes until golden. Allow to cool completely.
  2. Add the rest of the ingredients to a large salad bowl, along with the cooled potatoes.
  3. Make the vinaigrette by whisking all the ingredients together in a small jug. When you’re ready to serve, pour the dressing on top of the salad and toss to coat. Serve immediately.


Alternatively, you can air-fry the potatoes for 20 minutes on a high temperature, for a lower fat option.

Nutrition Information

Yield 6

Serving Size 1 bowl

Amount Per Serving

Calories 149 Total Fat 6.7g Saturated Fat 1.1g Trans Fat 0g Carbohydrates 21.1g Fiber 2g Sugar 4.9g Protein 3g

The post Crunchy Potato Salad with Mango Chutney Vinaigrette appeared first on Wallflower Kitchen.

Source link

Like it? Share with your friends!


Your email address will not be published. Required fields are marked *



Send this to a friend