Prep 30 mins
Cook 15 mins
This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Roast Salmon With Spiced Coconut Crumbs), which is printed in the 'Good Food Magazine' (January 2003).
- 2 3⁄4 lbs salad potatoes, such as Charlotte, halved if large (1.25 kg)
- 1 bunch spring onion
- 1 tablespoon peanut oil or 1 tablespoon sunflower oil
- 1 teaspoon black mustard seeds, plus extra to serve
- 1 tablespoon madras curry paste
- 200 g low-fat plain yogurt (7oz)
- 4 tablespoons mayonnaise
- 4 sticks celery, thickly sliced
- This salad can be made up to a day ahead.
- 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.
- 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.
- 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 may want to keep skins on salad potatoes, but for entertaining or if you have the time (yes, it's worth it!) it's ten minutes well spent to remove them - the take on the flavour of the dressing more easily and they look better.
- Chop all but two 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.
- 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.
Sorry, this did not go over very well with us. I'll try it again later some time.
Very tasty! I love the little kick of spice in this potato salad. We also added some boiled eggs, but that is the only thing we changed. I love the idea of using mostly yogurt rather than 100% mayo. We will make this again and again!
I just finished making this and it is excellent! I added 3 hardboiled eggs chopped, didn't cook the onion just threw it in. I didn't have mild curry paste so I used 1 tsp of Patak's Hot Curry Paste. This is sooo good, I'm sure to make it alot this summer. Such a nice change from boring potato salad. Thanks so much for posting this recipe!