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    You are in: Home / Recipes / Curried Egg and Potato Salad Recipe
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    Curried Egg and Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    SusieQusie's Note:

    Posted for ZWT 2006 - South Africa - From

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    Units: US | Metric


    1. 1
      Heat oil in a pan and sauté the onion and garlic over medium heat until tender and glossy.
    2. 2
      Add the spices and cinnamon stick and stir-fry for another minute then add the stock and stir in the apricot jam. Stir until the jam has melted and bring to the boil. Reduce the temperature, cover and simmer the sauce slowly for 15 minutes until slightly reduced and thickened. Pour the curry sauce into a mixing bowl and cool slightly.
    3. 3
      Boil the potatoes in lightly salted water until cooked and drain. Skin the potatoes while still hot and cut into uniform pieces. In a large bowl, add the potatoes and egg wedges, reserving a few.
    4. 4
      Blend the yoghurt and mayonnaise with the curry sauce and season with salt, black pepper.
    5. 5
      Pour three-quarters of the salad dressing over the potato slices and mix lightly. Chop half the cilantro sprigs and stir into the salad.
    6. 6
      Spoon the salad into serving bowls, top with the remaining egg wedges and finish with a scoop of the curry dressing.
    7. 7
      Garnish with extra cilantro or lemon leaves. Serves 8.

    Ratings & Reviews:


    Nutritional Facts for Curried Egg and Potato Salad

    Serving Size: 1 (449 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 423.0
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 3.2 g
    Cholesterol 218.3 mg
    Sodium 170.9 mg
    Total Carbohydrate 64.1 g
    Dietary Fiber 7.4 g
    Sugars 6.9 g
    Protein 14.5 g

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