1.5lbsmall red skinned potatoes rinsed well and skin left on
1 540mlcan no salt added chickpeasrinsed and drained
1/2 - 1red pepper
Dressing
3/8cuplow fat mayonnaise
3/8cupplain Greek yogurt
1TBSPgrainy mustard
2tspcurry powderadd more if you like it spicier
1/4tspturmeric
1/4tspsalt
1/4tsppepper
Instructions
Instructions
Rinse potatoes. Cut any larger ones so they cook evenly. Place rinsed potatoes into a streamer basket in a medium saucepan, add enough water that the water is barely touching the bottom of the steamer. Place on medium-high heat and bring the water to the boil. Cover, and cook until the potatoes are tender. It takes about 15 minutes for us, but depending on the size of potatoes, this can take 10-25 minutes.
In the meantime, chop the red pepper.
For the dressing, stir together mayo, yogurt, curry powder, turmeric, grainy mustard, salt and pepper in a large bowl. Add red pepper and chickpeas. Toss to coat.
When the potatoes are fork tender remove from heat, remove lid and let cool. Once enough to handle, cut them half or quarters, depending on the size. Combine with the dressing.
Wrap and store in the fridge overnight to bring the flavours together.