Potato Salad with Curried Mayo

Name: Potato Salad with Curried Mayo
Total time: 35 min
Yield: Serves 8
Cuisine: indian
Ingredients: 1 1/4kg salad potato such as Charlotte, halved if large; bunch of spring onions; 1 tbsp groundnut or sunflower oil; 1 tsp black mustard seed plus extra to serve; 1 tbsp Madras curry paste; 200g tub low-fat natural yogurt; 4 tbsp mayonnaise; 4sticks celery thickly sliced

4.90 (24)

⏱ 35 mins 🍽 Serves 8 🌶 indian ✅ Easy 🏷 Side dish

This vibrant salad features a creamy coronation chicken-style dressing made with Madras curry paste, yogurt, and mayonnaise. Cooked salad potatoes are folded with celery and spring onions into the spiced dressing for a flavourful side. Ideal for entertaining, it serves 8 and can be prepared in just 35 minutes, making it a great choice for a New Year's Day buffet or any gathering.

Ingredients

1 1/4kg salad potato such as Charlotte, halved if large
bunch of spring onions
1 tbsp groundnut or sunflower oil
1 tsp black mustard seed plus extra to serve
1 tbsp Madras curry paste
200g tub low-fat natural yogurt
4 tbsp mayonnaise
4sticks celery thickly sliced

Method

Place a large pan of salted water on to boil, then add the potatoes. Once boiling again, cook them for 15 minutes until just tender when pierced with a knife. Drain the potatoes in a colander and allow them to cool for 5-10 minutes.
As the potatoes cook, trim the roots from the spring onions and slice the white bulb ends, setting the green stems aside. Warm the oil in a deep saucepan, add the mustard seeds and cook until they begin to pop. Stir in the chopped spring onion and curry paste, cooking for 2 minutes while stirring.
Transfer this mixture to a large bowl and mix in the yogurt and mayonnaise, seasoning well with salt and ground black pepper. You may choose to peel the potatoes for a smarter presentation, which helps them absorb the dressing better.
Chop all but 2 of the reserved green spring onion stems and add them to the dressing along with the cooled potatoes and celery. Gently fold everything together until evenly coated. Keep the remaining stems in water. Cover the bowl with cling film and chill.
Take the salad from the fridge about an hour before serving to let it reach room temperature. If the dressing seems too thick, loosen it with a little milk or water. Transfer the salad to a serving bowl. Shred the reserved spring onion stems and scatter them over the top with a few extra mustard seeds.

Nutrition (per serving)

Calories204 kcal

Fat9 g

Saturates1 g

Carbs28 g

Fibre2 g

Protein5 g

Sodium116 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisineindian