A sumptuous curried potato salad with baby new potatoes in a creamy, sweet-tangy dressing, fragrant with spices & mango chutney. A great summer side dish!
Hot and cold
Summertime Shabbat lunches = salad. When the weather warms up, if the food isn’t cold, then I don’t want to know. It’s too hot to be leaving the oven on or warming things up. The food needs to be served fridge-cold, or at most, room temperature.
I like to have at least one ‘carby’ salad, as DH is not only diabetic, but also can’t eat bread, so he gets a bit put out when challah is the only starch on offer. We often have this potato salad with herbs, or this barley salad with roasted vegetables and tahini. However, I decided to get creative and make something lightly spicy, creamy, sweet and savoury all in one dish. Yum!
The dressing for this curried potato salad was inspired by Coronation chicken – a classic British dish created for the coronation of Queen Elizabeth II. It consists of cooked chicken in a curried creamy sauce.
Coronation chicken is neither kosher nor vegetarian But it sounded like the sort of thing that could be transformed into a delicious potato salad without too much trouble. You can call this Coronation potato salad if you like!
The spicy dressing is fragrant without being fiery, and the addition of mango chutney gives it a delicious sweetness. You can increase the heat if you like, by using a hot curry powder instead of the garam masala, or just by adding a little cayenne or chilli powder to taste.
The curried potato salad is so yummy, that as soon as I’d finished taking these photos, I ate about half of what you can see! I would have eaten more, but I’d already earmarked it for a future meal. Of course you don’t have to save it for Shabbat – it’s delicious any day of the week and also travels well in a plastic box for packed lunches, picnics and outings.
This makes enough curried potato salad for 4 as a delicious side dish.
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Curried potato and egg salad
- 400 g baby new potatoes
- 2 hard boiled eggs, peeled
- 2 tbsp mayonnaise
- 2 tbsp mango chutney
- 1 tsp garam masala (or mild curry powder)
- 2 tbsp fresh lemon juice
- pinch salt
- 1-2 spring onions (scallions)
- Scrub the potatoes, then cook in boiling water for 10-12 minutes until the point of a knife will slide through easily. Remove from the heat, drain, and refresh in cold water. Leave the potatoes in the cold water and set aside.
- Chop one egg into 1cm (half inch) dice. Cut half of the second egg into wedges and chop the remainder.
- In a bowl large enough to hold the potatoes, whisk together the mayonnaise, chutney, garam masala, lemon juice and salt.
- Once the potatoes are cold, drain, and pat dry on paper towels. Cut the potatoes into 2-3cm pieces, and add to the bowl with the mayonnaise mixture. Mix gently to combine.
- Add the chopped egg and mix very gently to combine.
- Arrange the potatoes on a serving plate and place the reserved wedges of egg around. Slice the spring onions (scallions) and scatter over.
- Serve straightaway or store in the refrigerator for up to 24 hours.