Potato salad with curried mayo

Potato salad with curried mayo

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(21 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

    Potato

    po-tate-oh

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

  • bunch of spring onions
    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

    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

    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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pordy33
8th May, 2010
5.05
Great for a bbq. Very nice.
emma_kneller
15th Sep, 2009
5.05
excellent recipe made double for a party and it was loved by everyone.
berniea
23rd Apr, 2009
5.05
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
19th Nov, 2008
5.05
A fab dish for summer or winter
catherine sue b...
18th Jun, 2015
1.05
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
6th Nov, 2008
Sounds great - i may add a few rasins and almonds as well... what a mavrick eh!
catherine sue b...
18th Jun, 2015
1.05
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

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