Hurry Curry Potato Salad

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This is a classic salad, but with great Indian flavors which add spice and color. Its a great salad for a barbecue, picknic or just for a quick lunch or dinner. The curry mayo is also good as an accompaniment with meat or fish.It could be used as a sandwich spread or for egg salad with some green onions or chives. it could also be added to pasta with vegetables or mixed with leftovers. Recipe serves 4-5 people as side dish and will keep for 2-3 days in the fridge. As with all spicy sauces its flavor will improve over time.   

<u>Method</u>

  1. clean and cut the potatoes into wedges or dice. cook the potatoes in boiling salted water until cooked through but still firm. Drain and leave to cool.
  2. To make the curry mayonnaise, heat a saute pan to medium, add a little butter and oil. Add the chopped white onion, add the curry powder and turmeric and cook until the onions are translucent.
  3. Add the cooled curry with the mayonnaise, yogurt, honey and squeeze of lemon juice to a food processor and blend until smooth.
  4. Add the curry mayo to the potatoes with the peppers, red onion, green onions and cilantro, toss to combine being careful to not break the potatoes.

<u>Ingredients</u>

  • 1 red pepper, diced small
  • 1 red onion, diced small
  • 1 bunch green onions, chopped
  • 2 lb red bliss or any new potatoes
  • 1 cup mayonnaise
  • 1 cup yogurt
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp honey
  • 1 small white onion
  • butter and canola oil for cooking
  • salt and pepper to taste
  • lemon juice to taste
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