Curried Egg Potato Salad Recipes

POTATO SALAD WITH CURRIED MAYO

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.

MY MOM'S POTATO SALAD WITH CARROT AND EGG

Steps:

• Soak potatoes in a bowl of water to draw out the bitterness.
• Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
• Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
• Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
• Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

CURRIED EGG & POTATO SALAD

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.

CURRIED EGG SALAD

Steps:

• To hard boil eggs, place them on the bottom of a deep saucepan. Add enough water to cover. Bring the water to a boil over medium-high heat. Cover the saucepan and remove from the heat. Let the eggs sit for 15 minutes. Drain and let cool water run over them to stop the cooking process. Peel.
• To boil potatoes, fill a medium saucepan with enough water to cover them. bring to a boil over high heat. Add the potatoes, cover the pan, and lower the heat to medium. Boil until the potatoes are tender, about 10 minutes. Drain and let cool.
• Make the dressing: in a medium mixing bowl, stir together the garlic, ginger, cilantro, lemon juice, honey, mustard, yogurt and curry powder.
• Chop the hard-boiled eggs and place them in a salad bowl. If the potatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl. Similarly, if the cherry tomatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl, too. Toss in the celery, apple, almonds and raisins.
• Pour the dressing over the salad and mix gently but thoroughly. Cover and chill before serving, about 2 hours.

CURRIED EGG AND POTATO SALAD

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.

CURRIED EGG SALAD

Steps:

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

CURRIED POTATO SALAD

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.

CURRIED EGG & POTATO SALAD

Steps:

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

EGG AND POTATO CURRY

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.