Curried Potato Salad
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
- 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.