This tangy, curried potato salad is a great side dish at any braai.

Ingredients

• 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  Rhodes Quality Apricot Jam
• 250 ml (1 cup) prepared chicken stock
• 250 ml (1 cup) mayonnaise
• 125 ml plain yoghurt,

Method

1. Place the potatoes in a saucepan of salted water.
2. Bring to the boil and cook until tender.
3. Drain and cool.
4. Heat the oil in frying pan.
5. Add the onion and cook until soft.
6. Add the Pakco Mild and Spicy Masala, Rhodes Quality Tomato Paste Cup and bay leaves and stir to mix.
7. Add the wine and simmer until slightly reduced.
8. Add the Rhodes Quality Smooth Apricot Jam and the chicken stock.
9. Bring the sauce to a high simmer and allow to reduce to a thick consistency.
10. Strain the sauce to remove the onion and the bay leaves and set aside to cool.
11. Place the mayonnaise and yoghurt into a bowl.
12. Stir in the reduction, adding as much as preferred, reserve any remaining for a later batch.
13. Season to taste.
14. Spoon the coronation dressing over the potatoes and toss to mix.
15. Refrigerate until serving.