Curried Egg Potato Salad Recipes

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
• Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Steps:

• Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
• While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
• Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
• Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
• To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

Steps:

• Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
• Cook potatoes 5-7 minutes or until tender; drain well.
• In a large bowl combine eggs, potatoes, apple, celery and onion.
• Whisk together dressing ingredients in small bowl.
• Pour dressing over potato mixture and fold to coat well.
• Cover and chill until serving.

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Steps:

• Heat oil in a pan and sauté the onion and garlic over medium heat until tender and glossy.
• Add the spices and cinnamon stick and stir-fry for another minute then add the stock and stir in the apricot jam. Stir until the jam has melted and bring to the boil. Reduce the temperature, cover and simmer the sauce slowly for 15 minutes until slightly reduced and thickened. Pour the curry sauce into a mixing bowl and cool slightly.
• Boil the potatoes in lightly salted water until cooked and drain. Skin the potatoes while still hot and cut into uniform pieces. In a large bowl, add the potatoes and egg wedges, reserving a few.
• Blend the yoghurt and mayonnaise with the curry sauce and season with salt, black pepper.
• Pour three-quarters of the salad dressing over the potato slices and mix lightly. Chop half the cilantro sprigs and stir into the salad.
• Spoon the salad into serving bowls, top with the remaining egg wedges and finish with a scoop of the curry dressing.
• Garnish with extra cilantro or lemon leaves. Serves 8.