Potato salad with curried mayo

Potato salad with curried mayo

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(16 ratings)

Takes 25-35 minutes

Easy

Serves 8
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day

Nutrition and extra info

Nutrition:

  • kcal204
  • fat9g
  • saturates1g
  • carbs28g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.29g
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Ingredients

  • 1¼kg salad potato, such as Charlotte, halved if large

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • bunch of spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp groundnut or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp black mustard seed, plus extra to serve
  • 1 tbsp Madras curry paste
  • 200g tub low-fat natural yogurt
  • 4 tbsp mayonnaise
  • 4 sticks celery, thickly sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

Method

  1. 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.

  2. 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.

  3. Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them – they look better and take on the flavour of the dressing more easily.

  4. Chop all but 2 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. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.

  5. To serve remove the potatoes 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.

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Comments, questions and tips

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Comments (16)

Nicslittlesister's picture
5

Very easy to make and very tasty, ideal with a barbecue

dkgoldstein's picture
5

This is a super easy and super scrummy recipe. Will definitely be making again.

emsie_jp's picture

Made this for a family buffet and it was amazing- yum yum yum!

tulipandmoss's picture
5

Truly delicious! I made it for a large BBQ and I'm proud to say my bowl was empty first with many requests made for the recipe. I added several tablespoons of smooth mango chutney along with the yoghurt and mayo which worked really well giving a slightly sweeter taste.

jayne0301's picture
5

Made double amount for a rugby club BBQ - was all snapped up. Absolutely lovely flavour and so easy to make.

lucyupinthesky's picture
5

Delicious!!

elle01527's picture
5

definately worth making - easy and delish.

ktg106's picture
5

Made for a BBQ recently and everyone commented how lovely was! Wasn't sure how it was going to turn out because the mixture wasn't looking very appetising in the frying pan! But it turned out great! Will definitely make again! :)

pordy33's picture
5

Great for a bbq. Very nice.

emma_kneller's picture
5

excellent recipe made double for a party and it was loved by everyone.

berniea's picture
5

This was really lovely and tasty and so easy to make. Made it with the Roast Salmon with spiced coconut crumbs. Will be doing it again.

merrimanlb's picture
5

A fab dish for summer or winter

catherine sue bakerchef's picture
0

What about spring and autumn. I was born in autumn and I feel quite offended and isolated that you didn't include this season.
Yours sincerly,
Catherine Sue Bakerchef

asclark's picture

Sounds great - i may add a few rasins and almonds as well... what a mavrick eh!

catherine sue bakerchef's picture
0

Sorry but the recipe does not say raisons and almonds so please don't add these ingredients unless you make your own recipe. No need to thank me.
Yours sincerly,
Catherine Sue Bakerchef

Questions (3)

Eslbrown2's picture

Would half fat creme fraiche work instead of yogurt?

catherine sue bakerchef's picture
0

Did you know that the Turkish nomads first invented Greek yoghurt not the Greeks themselves!
i hope this was of help to your situation because i feel goodfoodteam's comment was irrelevant and very off-putting, but well done goodfoodteam for the effort.
Yours sincerly,
Catherine Sue Bakerchef.

goodfoodteam's picture

Hi there, thanks for getting in touch. Half-fat crème fraiche or a low-fat yogurt would be fine to use in this recipe. 

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