Name: Curried Potato Salad Recipe | Vegetables Recipes | Schwartz
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Indian,
Ingredients: 675 g (1 1/2 lbs) small salad potatoes, quartered; 50 ml (2 fl oz) half fat soured cream or Greek Style yoghurt; 2 tbsp light mayonnaise; 2 tsp Curry Powder Medium; 1/4 tsp Sea Salt; 1/2 Granny Smith apple, finely chopped; 50 g (2 oz) golden raisins; 1/2 tsp Coriander Leaf; 3 spring onions, thinly sliced

Medium Curry Powder

Out of Stock

Curried Potato Salad

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

9

Servings

4

Ingredients

675 gram (1 1/2 pounds) small salad potatoes, quartered
50 millilitre (2 fluid ounce) half fat soured cream or Greek Style yoghurt
2 tablespoons light mayonnaise
2 teaspoon Medium Curry Powder
1/4 teaspoon Sea Salt
1/2 Granny Smith apple, finely chopped
50 gram (2 ounce) golden raisins
1/2 teaspoon Coriander Leaf
3 spring onions, thinly sliced

Key Products

Medium Curry Powder

Product Information

£ 2.00/unit,90g

Out of Stock

Coriander Leaf

Product Information

£ 1.85/unit,7g

Out of Stock

Instructions

1 Serve immediately or cover and refrigerate until ready to serve.
2 Bring the potatoes to the boil in lightly salted water. Reduce the heat to a low-heat and simmer for 10 minutes or until the potatoes are tender. Drain well and allow to cool slightly.
3 Mix the soured cream (or yoghurt), mayonnaise, Curry Powder and Sea Salt in a large bowl, until well blended. Add the potatoes and remaining ingredients, and toss gently to coat.