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Potato Salad with Curried Mayonnaise

1 - 2 large sweet potatoes, cubed
650 g new potatoes, scrubbed (peeled, if you wish) and halved
1 tbsp Madras Curry Powder (if using shop bought, use the mild variety)
1 tbsp vegetable or olive oil (don't use extra-virgin)
1 cup mayonnaise (or aioli, as Jamie calls it,
don't add the lemon juice the recipe calls for, as you'll be adding lime juice to the dressing)
2 tsp lime juice + a little more if you like the salad tangy
1/2 cup plain fat free yoghurt
1/2 tsp salt or to taste
Fresh ground black pepper
Big handful fresh chives or (green) onions, snipped


Boil the sweet potatoes and the new potatoes separately until just tender. The reason for boiling them separately is that sweet potatoes cook faster than new potatoes, and you don't want them falling apart. Boiling separately takes care of the problem.

Let the potatoes cool completely.

In a small pan, heat the vegetable or olive oil, and add the Madras curry powder to it. It will be of a paste like consistency. Saute this for about 1 - 2 minutes, until the paste is fragrant. Take off the heat, and cool.

In a bowl, whisk together the the above curry paste, aioli or mayonnaise, lime juice, yoghurt, salt and pepper. Taste, and adjust the lime juice/ salt/ pepper to your taste.

Gently fold the potatoes into the dressing. Sprinkle over the chives or green onions to garnish. Enjoy as a delicious addition to a summer barbeque.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise