Curried Potato Salad is wonderfully cooling, but with that tang of curry. Good with curries, and other meals or on its own as a light Summer lunch.
Curried Potato Salad Recipe
INGREDIENTS:
- 5 large new potatoes, boiled and drained
- 1/2 cup (85ml) frozen peas (thawed)
- 1/2 small yellow onion, diced
- 1 medium-sized tomato, diced
- 240 ml fresh natural yogurt
- 5 green onions, diced
- 1 stalk celery, diced
- 1 tbsp curry powder
- 1 tsp (5ml) Dijon mustard
- 1 clove garlic, minced
- 1 tbsp (15ml) lemon juice
- salt and pepper to taste
METHOD:
- Cut cooled potatoes into 1″ chunks and chill in a bowl in the refrigerator for at least one hour before proceeding.
- Add peas, onions, celery, garlic and tomato and mix.
- Add all other ingredients and mix carefully to avoid crushing the potatoes and tomato.
- Chill for several hours before serving on a bed of lettuce leaves.
- Trim with sprigs of coriander leaves.
