Tandoori Potato Salad - cooking recipe

Ingredients

1 kg new potato, cut into chunks
250 g punnet cherry tomatoes, halved
1 red onion, sliced
15 green beans, blanched and halved
1/2 cup kraft* classic mayonnaise, combined with
2 tablespoons tandoori paste
chopped flat leaf parsley, to serve

Preparation

Cook potatoes in boiling water until tender, drain.
Combine with tomatoes, onion and beans.
Drizzle with tandoori mayonnaise. Scatter with parsley.