Bollywood Potato Salad (Pink Potato Salad)

I made up this potato salad just now and the hot-pink colour immediately reminded me of the neon brightness of Bollywood films. :-) Although I didn't put any curry powder into the dressing today, I will do so soon, as I love curried potato salads - and the Bollywood of the title would be slightly more justified. ;-)

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 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 1⁄2-2 1⁄2 teaspoons curry powder (depending on how pronounced you want it)

Directions

1. Chop the potatoes roughly into chunks. Grate the beets into the potatoes on the large holes of a standard box grater. Add onion, garlic, gherkins and hard-boiled eggs.
2. In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using). 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.
3. Refrigerate for an hour before serving to blend flavours.