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Home » Side dishes & Salads » Curried potato salad with coronation dressing

Curried potato salad with coronation dressing

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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!

On this page...

  • Hot and cold
  • Coronation potatoes
  • Go Mango
  • Ingredients in Coronation curried potato salad
  • Delicious curried potato potato salad
  • Curried potato and egg salad (Coronation potato salad)
  • More delicious ‘carby’ salad recipes

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.

Curried potato salad.

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!

Curried potato salad.

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
Ingredients for making coronation potato salad - baby potatoes, spring onions (scallions), hard boiled eggs, curry powder, mango chutney, mayonnaise, lemon juice.

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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A sumptuous curried potato salad made with baby new potatoes in a creamy, sweet-tangy dressing, fragrant with Indian spices and mango chutney. A great summer side dish!

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)

Prevent your screen from going dark
Baby potatoes and hard boiled eggs are bound in a sweet and spicy, creamy dressing. Delicious!
5 from 4 votes
Print Recipe Pin Recipe Save Saved!
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
 
 

  • 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
A sumptuous curried potato salad made with baby new potatoes in a creamy, sweet-tangy dressing.

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

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Reader Interactions

Comments

  1. choclette

    July 24, 2017 at 3:18 pm

    New potatoes are just so scrumptious! I don’t want the season to end.

    Reply
    • Helen

      July 24, 2017 at 6:54 pm

      I quite agree Choclette! So delicious, and so versatile too.

      Reply
  2. Lucy

    July 19, 2017 at 8:40 pm

    5 stars
    I love this idea, sounds delicious and perfect for a barbecue! I love new potatoes with the skin on, thats the best bit.

    Reply
    • Helen

      July 19, 2017 at 8:46 pm

      Thanks Lucy! I totally agree about the potato skin – it’s where all the flavour and nutrients are 🙂

      Reply
  3. Ren Behan

    July 11, 2017 at 10:33 am

    5 stars
    What a delicious idea – potato salad is so comforting and the thought of adding egg and curry spices is making me very hungry!

    Reply
    • Helen

      July 11, 2017 at 11:13 am

      It is getting near lunchtime….! Thanks Ren!

      Reply
  4. Jemma @ Celery and Cupcakes

    July 11, 2017 at 8:44 am

    What a great idea to change up the humble potato salad. This would be great at a BBQ.

    Reply
    • Helen

      July 11, 2017 at 9:44 am

      Thanks Jemma! Agreed – I’m hoping for a BBQ summer 😀

      Reply
  5. Dannii

    July 10, 2017 at 8:46 pm

    What a great twist on potato salad. I love the idea of mayo and mango chutney together for the sauce.

    Reply
    • Helen

      July 10, 2017 at 8:57 pm

      Thanks Dannii – yes, it works really well in combination.

      Reply
  6. Jacqui Bellefontaine

    July 10, 2017 at 5:08 pm

    5 stars
    Love the sound of curried potato salad will pin for later

    Reply
    • Helen

      July 10, 2017 at 8:06 pm

      Thanks Jacqui! I hope you enjoy it 🙂

      Reply
  7. Eb Gargano | Easy Peasy Foodie

    July 08, 2017 at 11:11 am

    What a lovely twist on Coronation Chicken! Sounds delicious. Thanks for linking up to #CookBlogShare 🙂 Eb x

    Reply
    • Helen

      July 10, 2017 at 3:00 pm

      Thanks Eb! I’ve never had Coronation Chicken, but it works really well as a potato salad 😀

      Reply
  8. Alison's Allspice

    July 05, 2017 at 2:50 pm

    I love that you used mango chutney to add sweetness to your salad! It looks and sounds fabulous!

    Reply
    • Helen

      July 05, 2017 at 9:23 pm

      Thanks Alison. The mango chutney is the ‘secret ingredient’ that makes it extra yummy!

      Reply
  9. Jhuls @ The Not So Creative Cook

    July 05, 2017 at 11:22 am

    That potato salad sounds fab! Thank you for sharing & for the invite! Have a great day!

    Reply
    • Helen

      July 05, 2017 at 9:22 pm

      Thanks Jhuls, and thanks for linking up 😀

      Reply

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