Bollywood Potato Salad (Pink Potato Salad)

• 5 medium potatoes, boiled and still hot
• 3 small beets, cooked (I get them pre-cooked, vacuum-packed)
• 1 small red onion, finely minced
• 1 garlic clove, finely minced
• 12 cup gherkin, chopped (cornichons)
• 3 hard-boiled eggs, roughly chopped
• 5 tablespoons Greek yogurt (very thick)
• 3 tablespoons mayonnaise (I like Hellmans)
• 1 tablespoon red wine vinegar
• 1 12-2 12 teaspoons curry powder (depending on how pronounced you want it)

1. Chop the potatoes roughly into chunks.
2. Grate the beets into the potatoes on the large holes of a standard box grater.
3. Add onion, garlic, gherkins and hard-boiled eggs.
4. In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using).
5. Pour over chopped veg in a large bowl and combine gently with a spatula to evenly coat all veg with the dressing and get the hot-pink colour of the beets everywhere.
6. Refrigerate for an hour before serving to blend flavours.

potatoes, beets, red onion, garlic, gherkin, eggs, greek yogurt, mayonnaise, red wine vinegar, curry

Taken from www.food.com/recipe/bollywood-potato-salad-pink-potato-salad-376140 (may not work)