Potato Salad with Curried Mayo

Potato Salad with Curried Mayo

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This salad can be made up to a day ahead, and the yield is a delicious and spicy concoction that's perfect year-round!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 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

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Directions

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.

Reviews (3)

  • Sound very good to me! An interesting twist on the old traditional dish. Added it to my recipe box right away - don't do that often. Gotta love curry I guess. And yes, potatoes are used in many curry dishes. I might embellish (as usual) when I try it. I am sure my S.O. will appreciate my sense of adventure.

    Flag as inappropriate kwade  |  July 7, 2008

  • Sorry this doesn't even soud appealing

    Flag as inappropriate Chef_J  |  July 7, 2008

  • I;m sorry to say but the combinations
    of ingredients turns me right off, that I wouldn't even give it a try. My husband agrees with me . Sorry

    Flag as inappropriate lee907  |  July 7, 2008

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