Curried potato salad
| Serves: | 6 |
Ingredients
- 1/4 cup tangy mayonnaise
- 5 large eggs
- salt and freshly ground black pepper
- 4 tbsp fresh coriander, finely chopped
- 1/2 red onion, thinly sliced into slivers
- 1 1/2 tbsp Cape Malay curry powder
- 2 tbsp white wine vinegar
- 2 tsp salt
- 1/2 red onion, thinly sliced into slivers
- 700 g baby potatoes, scrubbed
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Cooking Instructions
- Place the baby potatoes and salt in a large pot with enough water to cover. Bring to a boil over a high heat, then reduce to a gentle boil.
- Cook the potatoes for about 15 – 20 minutes until they are tender when pierced with a knife.
- Drain in a colander and allow to cool for a few minutes.
- Cut the potatoes in half and drizzle with the vinegar. Set aside to cool.
- Place the eggs in a small pan with enough water to cover and place over a medium-high heat. When the water comes to a boil, turn off the heat, cover and allow to stand for 12 minutes.
- Drain and place the eggs in a bowl with enough cold water to cover.
- When cold, peel the hard-boiled eggs and cut into quarters lengthwise.
- Place the mayonnaise and curry powder in a large bowl and whisk to combine.
- Add the potatoes, eggs, onion and coriander, season and stir to combine. Chill until ready to serve.
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