Curried potato salad with coronation dressing

A sumptuous curried potato salad with baby new potatoes in a creamy, sweet-tangy dressing, fragrant with spices and mango chutney. A delicious 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.

Along with the vegetable salads, I like to have at least one ‘carby’ salad, as DH is not only diabetic, but also can’t eat bread. As such, 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!

Coronation potatoes

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.

In its original form, Coronation chicken is neither kosher nor vegetarian! However, 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!

Go Mango

The original recipe uses a mixture of mayonnaise and cream, although I’ve ditched the cream to keep it parve (dairy free). When coronation chicken was invented, back in the 1950s, dried apricots or apricot jam were used to add sweetness. I’ve substituted mango chutney, but you can use jam if you prefer. And as is traditional, I’ve used a blended ‘curry powder’ rather than an array of individual spices.

The resulting spicy dressing is fragrant without being fiery, and has 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. 

Ingredients in Coronation curried potato salad

To make this tasty salad yourself, you will need:

• Baby new potatoes – or any small new potatoes, cut into pieces
• Hard boiled eggs
• Mayonnaise – you can also substitute half the mayo for thick cream or creme fraiche
• Mango chutney – or use apricot jam
• Garam masala (or mild curry powder)
• Fresh lemon juice
• Salt
• Spring onions (scallions) – for garnish

Delicious curried potato potato salad

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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If you’re after more salad inspiration, do take a look at my Fresh & tasty salads board on Pinterest, or if you need ideas for potatoes, check out The Humble Spud board instead.

Curried potato and egg salad (Coronation potato salad)

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Baby potatoes and hard boiled eggs are bound in a sweet and spicy, creamy dressing. Delicious!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad, Side Dish

Cuisine British, Vegetarian

Servings 4 people

Calories 196 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 g baby new potatoes
• 2 hard boiled eggs, peeled
• 2 tablespoon mayonnaise
• 2 tablespoon mango chutney
• 1 teaspoon garam masala (or mild curry powder)
• 2 tablespoon fresh lemon juice
• pinch salt
• 1-2 spring onions (scallions)

Instructions

 

• 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 (½ 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 (1-1¼ inch) 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.

Notes

I left the skins on my potatoes, as a lot of the nutrition is in the skin. However, if you dislike potato skin, you can easily remove them once the potatoes are cooked and cooled. Use a knife to scrape at the skin and you should find that they slide off quite easily. Then simply chop the potatoes and continue with the recipe.

Nutrition

Nutrition Facts

Curried potato and egg salad (Coronation potato salad)

Amount per Serving

Calories

196

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

96

mg

32

%

Sodium

 

85

mg

4

%

Potassium

 

478

mg

14

%

Carbohydrates

 

26

g

9

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

5

g

10

%

Vitamin A

 

167

IU

3

%

Vitamin C

 

24

mg

29

%

Calcium

 

30

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword egg, potato, spice

Tried this recipe?Let us know how it was!

More delicious ‘carby’ salad recipes

If you’re after more substantial salads like this one, why not try:

• Tangy potato salad with herbs
• Tabbouleh salad with freekeh
• Giant couscous salad with fresh herbs and crunchy nuts
• Roasted vegetable and barley salad with tahini dressing
• Mejadra – Middle Eastern rice and lentils

I’m linking this up with CookBlogShare and Cook Once Eat Twice.