Curried Potato Salad with Mature Cheddar

Ingredients

1kg baby potatoes, washed and halved (skin on)
2 large hard-boiled eggs, peeled and finely chopped
1/2 red onion, finely diced
3 tbsp. finely chopped chives
3/4 cup mayonnaise
3 tbsp. plain or Greek yoghurt (or extra mayo)
2 tbsp. peach chutney
1 tbsp. Dijon or wholegrain mustard
1 tbsp. mild curry powder (adjust to taste)
1 tbsp. apple cider vinegar (or lemon juice)
150g Ladismith Mature Cheddar, grated
Fresh coriander or parsley, chopped, to garnish
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup raisins, 1/2 cup chopped apple, or 1/2 cup drained tinned peaches, chopped

Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 12–15 minutes until tender but not falling apart. Drain and allow to cool slightly.
In a large bowl, whisk together the mayonnaise, yoghurt, chutney, mustard, curry powder, and apple cider vinegar. Season with salt and pepper to taste.
Add the chopped eggs, red onion, chives, and potatoes to the dressing. Gently fold through until evenly coated. Fold in the grated cheese and your choice of raisins, chopped apple, or peaches for a touch of sweetness (optional).
Cover and refrigerate for at least 1 hour (even better overnight) before serving to let the flavours develop. Garnish with chopped coriander or parsley before serving.