Potato salad with curried mayo

Potato salad with curried mayo

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 25-35 minutes

Skill level

Easy

Servings

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 info

Nutrition

kcalories
204
protein
5g
carbs
28g
fat
9g
saturates
1g
fibre
2g
sugar
0g
salt
0.29g

Ingredients

  • 1¼kg salad potatoes, 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
  • 4 sticks celery, thickly sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emsie_jp's picture

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

tulipandmoss's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

sheller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy

lucyupinthesky's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!!

elle01527's picture
  • 1
  • 2
  • 3
  • 4
  • 5

definately worth making - easy and delish.

ktg106's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

Great for a bbq. Very nice.

emma_kneller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

berniea's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

A fab dish for summer or winter

asclark's picture

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

Questions

Tips