As if we didn't have enough to eat last night I made this potato salad too.
Ingredients
1¼kg salad potatoes, such as Charlotte, halved if large
A bunch of spring onions
1 tbsp sunflower oil
1 tsp black mustard seed, plus extra to serve
1 tbsp Madras curry paste
200g tub low-fat natural yogurt
4 tbsp mayonnaise
4 sticks celery, thickly sliced.
Method
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. 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.
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