Potato Salad with Curried Mayo
Serving Size / Yield
- 2 3/4 lb. Yukon gold potatoes, peeled, halved if large
- 1/2 lb. sweet potatoes (if desired)
- 2 hard boiled eggs, coarsely chopped (optional)
- 1 bunch spring onions
- 1 Tbs. peanut oil or sunflower oil
- 1 tsp. black mustard seeds, plus extra to serve
- 1 Tbs. madras curry paste
- 7 oz. low-fat plain yogurt
- 4 Tbs. mayonnaise
- 4 sticks celery, thickly sliced
Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper.
Chop all but two of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Gently fold in the hard boiled eggs if using. Cover the bowl with cling film and chill until ready to eat. Reserve the remaining spring onion stems in water.
To Serve: Remove the salad from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.