Tandoori Potato Salad

Take your classic potato salad to the next level with this Indian-inspired recipe and impress all your guests at your next BBQ.

Spice Level
Total Time


Serves 4

500g baby potatoes
60ml Patak’s Tandoori Curry Paste
400g chickpeas
80g plain yoghurt
2 tbsp. vegetable oil
1 medium red onion diced
2 handfuls of baby spinach
1 handful of fresh coriander
Seeds from one pomegranate
Salt and pepper to taste
Patak’s Mini Pappadums to serve



  1.  Rinse and peel the potatoes. Cook in boiling   water for five minutes until tender but still   firm.
  2.  Combine part boiled potatoes, Patak’s   Tandoori Curry Paste and yoghurt into a   small mixing bowl and leave in the fridge to   marinate for one hour.
  3.  Preheat the oven to 180°C and place   potatoes on a large baking tray. Season well   with salt and pepper and drizzle oil on top of the potatoes. Cook for 30 minutes until   golden and crunchy.
  4.  In a medium saucepan, heat oil and cook   red onion for 5 minutes or until translucent.   Add chickpeas and bring to the boil. Stir in   baby spinach and fresh coriander.
  5.  Combine baked potatoes with chickpea   mixture and serve. Finish with pomegranate seeds and drizzle of yoghurt if desired.
  6.  Serve with Patak’s Mini Pappadums.