Curried Potato Salad

Curried Potato Salad

Curried Potato Salad

Prep Time
10 Minutes
Cook Time
15 Minutes
  • 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

£ 1.99/unit,90g
Coriander Leaf

Product Information

£ 1.83/unit,7g


  • 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.