Mild curried potato salad is the perfect way to give a classic summer dish an update. In this curried potato salad the usual mayonaise is removed and replaced by a light curry paste and yoghurt dressing (making it better for you) and finished with a spring of fresh coriander for great depth of flavour. Curried potato salad is a great way to convert non-potato-salad-eaters and make sure your dish is the favourite at the BBQ. You’re also less likely to bring the same dish as another guest at a potluck buffet! We love popping this in our picnic hamper, delicious with a scotch egg or sausage roll. We guarantee you’ll want to make this mild curried potato salad again and again.
- 1kg new potatoes
- 1tbsp vegetable oil
- 1 onion, cut into wedges
- 1tsp caster sugar
- 1tbsp curry paste
- Salt and pepper, to season
- 4-6tbsp yogurt, to serve
- Coriander, to garnish
Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 12-15 mins, or until the potatoes are just tender.
Meanwhile, heat the oil in a frying pan, add the onion and sugar and cook for 5-7 mins until the onion is soft. Add the curry paste and cook for 1-2 mins. Stir in the water and bring to the boil, then remove the pan from the heat and set aside.
Drain the potatoes well and when cool enough to handle, slice them and add to the pan containing the onion mixture, mixing well. Season to taste with salt and pepper, then leave to cool.
Spoon the potatoes into a serving dish and serve either warm or at room temperature. Drizzle some yogurt on top and scatter over some torn coriander leaves before serving.
You can use whatever flavour curry paste you like in this recipe. If you like it spicy, use a hotter paste and reduce the amount of yogurt when you serve.