Recipe for a tangy, curried Coronation Potato Salad – a great side dish to any braai

800 g Baby potatoes
30 ml (2 Tbsp.) Olive oil
1 Onion, finely chopped
30 ml (2 Tbsp.) Pakco Mild and Spicy Masala
1 x 115 g Rhodes Quality Tomato Paste Cup
2 Bay leaves
250 ml (1 cup) Red wine
80 ml (⅓ cup) Rhodes Quality Apricot Jam
250 ml (1 cup) Prepared chicken stock
250 ml (1 cup) Mayonnaise
125 ml (½ cup) Plain yoghurt

How to
Place the potatoes in a saucepan of salted water.

Bring to the boil and cook until tender.

Drain and cool.

Heat the oil in frying pan.

Add the onion and cook until soft.

Add the Pakco Mild and Spicy Masala, Rhodes Quality Tomato Paste Cup and bay leaves and stir to mix.

Add the wine and simmer until slightly reduced.

Add the Rhodes Quality Smooth Apricot Jam and the chicken stock.

Bring the sauce to a high simmer and allow to reduce to a thick consistency.

Strain the sauce to remove the onion and the bay leaves and set aside to cool.

Place the mayonnaise and yoghurt into a bowl.

Stir in the reduction, adding as much as preferred, reserve any remaining for a later batch.

Season to taste.

Spoon the coronation dressing over the potatoes and toss to mix.

Refrigerate until serving.


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