|410 g||Rhodes Quality Chakalaka Hot & Spicy|
|410 g||Rhodes Quality Baked Beans|
|65 ml||fresh coriander — chopped|
Place the potatoes in a saucepan of salted water and boil until tender.
Drain and cool.
Peel and cut into even sized pieces.
Pour the Rhodes Quality Chakalaka Hot & Spicy and the Rhodes Quality Baked Beans into a sieve.
Allow any excess sauce to drip off and then spoon the vegetables into a large bowl.
Add the mayonnaise and the yoghurt and stir well.
Add the potato pieces to the bowl and gently stir to mix.
Sprinkle over the chopped coriander.
Refrigerate until serving.
Keep the excess chakalaka sauce and use as a basting for meat or chicken on the braai.