Curried potato salad & July’s One Potato Two Potato

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 out to be leaving the oven on or warming things up. The food needs to be served fridge-cold, or at most, room temperature.

So, the annual search for new and interesting salads to add to the menu rotation is on!

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. I love this potato salad with herbs, and sometimes I just make a super-simple potato salad by mixing the cooked spuds with a good dollop of pesto, thinned with a little evoo, but this time I decided to get creative and make something lightly spicy, creamy, sweet and savoury all in one dish. Yum!

The dressing was inspired by Coronation chicken – a classic British dish created for the coronation of Queen Elizabeth II – which consists of cooked chicken in a curried creamy sauce. As a Jewish (mostly) vegetarian, I’ve never eaten it! But it sounded interesting, and like the sort of thing that could be transformed into a vegetarian 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 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. 

It’s also the perfect way for me to introduce July’s One Potato Two Potato linky! Please do join in and link up your vegetarian potato and sweet potato recipes. Full instructions on how to do so are below…

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

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.

5 from 3 votes

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Curried potato and egg salad

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

Course Salad, Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Author Helen

Ingredients

• 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)

Instructions

1. 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.

2. Chop one egg into 1cm (half inch) dice. Cut half of the second egg into wedges and chop the remainder.

3. In a bowl large enough to hold the potatoes, whisk together the mayonnaise, chutney, garam masala, lemon juice and salt. 

4. 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.

5. Add the chopped egg and mix very gently to combine.

6. Arrange the potatoes on a serving plate and place the reserved wedges of egg around. Slice the spring onions (scallions) and scatter over.

7. Serve straightaway or store in the refrigerator for up to 24 hours.

Recipe 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.

To join in with the One Potato Two Potato linky, simply…

• Blog any vegetarian recipe that features potatoes or sweet potatoes.
• Include links in your post to Utterly Scrummy and Family-Friends-Food, and include the badge (below). 
• Respect copyright and include the source of any recipe (if applicable).
• Add your link to the linky below.
• You can link up old posts but please update them with the links and the badge so they fit the rules of the challenge.
• You can link up to other blogging events as well, as long as it is within their rules.
• Please visit and comment on some of the other entries. Sharing is nice too!
• Tweet @fuelledbytea or @utterlyscrummy using the hashtag #onepotato and we will try to retweet.
• All entries will be pinned onto the One Potato Two Potato Pinterest board.
• The closing date is the 26th of the month and a roundup and the next month’s linky should be posted at the start of the following month.

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

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