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Recipes

Curried Red Potato Salad

Posted on May 24, 2016 by Eleanor MacDonald

Curry Potato Salad Recipe

Ingredients:

15-20 mini red potatoes, skin on, washed well, cut into quarters
2 Tablespoons lemon juice
4 eggs, boiled, peeled and cut into small pieces or slices
2 green onions, thinly sliced

Dressing
1/3 cup mayo
1/4 cup sour cream or plain Greek yogurt
1/4 - 1/2 cup Curry and Cream Sauce
Dash of hot sauce or Tabasco
Salt, to taste
Pepper, to taste
2-3 sprigs fresh tarragon for garnish (optional)

 

Instructions: 

Wash potatoes and cut into quarters. Place in a large sauce pan of salted water, set over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, 8-10 minutes. Drain well and set aside.
Prepare boiled eggs and place on top of cooled potatoes.
For the dressing, whisk mayo, sour cream or yogurt, Curry and Cream sauce and hot pepper sauce or Tabasco in a bowl. Stir in the green onion, salt and pepper. Fold the dressing, potatoes and eggs together. Cover and place in refrigerator for 2 hours or overnight.
Garnish with fresh tarragon.

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