Mild Curried Potato Salad – RECEPT

Mild Curried Potato Salad

Serves: 4
Calories per serving: 234
Fat per serving: 5g
Saturated fat per serving: 1g
Suitable for freezing: NO

–          1kg new potatoes

–          1tbsp vegetable oil

–          1 onion, cut into wedges

–          1tsp caster sugar

–          1tbsp curry paste

–          Salt and pepper, to season

–          4-6tbsp yogurt, to serve

–          Coriander, to garnish

1.      Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 12-15 mins, or until the potatoes are just tender.

2.      Meanwhile, heat the oil in a frying pan, add the onion and sugar and cook for 5-7 mins until the onion is soft. Add the curry paste and cook for 1-2 mins. Stir in the water and bring to the boil, then remove the pan from the heat and set aside.

3.      Drain the potatoes well and when cool enough to handle, slice them and add to the pan containing the onion mixture, mixing well. Season to taste with salt and pepper, then leave to cool.

4.      Spoon the potatoes into a serving dish and serve either warm or at room temperature. Drizzle some yogurt on top and scatter over some torn coriander leaves before serving.