Hi lovelies, I’m back with another recipe! I love a chunky potato salad, and I had a great one at work the other week, so I thought I’d try and create a lovely, creamy curried potato salad at home!
It’s only slightly curried (with one teaspoon of curry powder) so it’s not something that is overwhelming, but if it isn’t for you then you can remove this ingredient, and still make an amazing sauce! If you’re vegan, you could also replace the salad cream and mayo with a plant-based mayo as well.
Let’s kick this recipe off with the ingredients you will need!
- 1.25 kg of potatoes
- 1 pack of asparagus
- 1 red onion
- 21 tbsp of mayo (almost a whole regular-sized bottle)
- 9 tbsp of salad cream
- 3/4 tsp of wholegrain mustard
- 1 tsp medium curry powder
- 3 dashes of lemon juice
- Salt and pepper
- Coriander for garnish
First off, we need to chop and boil our potatoes. One of the reasons I decided to make this recipe was because I had a few bags of potatoes, some of which only had a couple left, and I wanted to make use of the food I had before they were no good to eat anymore.
For this recipe I used 3 different types of potatoes – Desiree, Jersey Royals and Ayrshire New potatoes. I cut them up into chunkier pieces than you would normally find in a potato salad (hence the title Chunky Potato Salad Recipe) and popped them in a pot of water. Once the water started to boil, I cooked the potatoes for 15 minutes before draining them.
In order to keep the potatoes from crumbling, as soon as I had drained them, I ran them under cold water to cool them down and dried them off with kitchen roll. Another benefit of cooling them off as soon as they’re finished boiling is that you can eat your potato salad pretty much instantly!
While the potatoes are boiling is when you can prep the rest of the ingredients for your potato salad. I decided that I wanted to put red onion, asparagus and chives into mine. I chopped the chives into small chunks, and cut the asparagus in half.
I then rubbed the asparagus tips in olive oil and cooked them in a griddle pan slowly for around 10 minutes. This left them soft enough to happily be disguised in the rest of the salad, but while still adding something different.
The red onion I cut into very thin (as thin as possible just using a knife) slices, and broke each layer apart when I added it into the potato salad. I chopped up 1 red onion, but never ended up using the entire thing. I used about 3/4 of the onion I chopped up as I didn’t want to give the salad a strong onion-y taste, however that did not happen at all, and if you prefer the taste of onion I would recommend adding the entire thing!
For the sauce (the best part) I found that a 7:3 ratio of mayo to salad cream was perfect. I measured this out in tablespoons, and ended up using 21 tbsp of mayo and 9 tbsp of salad cream. This was almost a whole bottle of mayonnaise… slightly unhealthy, but worth it.
I mixed this up with the mustard, lemon juice, curry powder, salt and pepper, and that’s it done! Like I said at the start, if you don’t want to add the curry powder, it tastes delicious without it. It is just there to add a bit of flavour, and doesn’t make it taste spicy at all as it’s such a small amount. I’d recommend putting it in, even if you’re not 100% sure.
Now all you have to do is mix everything together, pop it in a pretty dish to take pictures, and you’re done! Unfortunately I don’t have any pretty dishes, so I used this plain white one instead.
I also recommend to sprinkle coriander all over the top of your potato salad. It may sound strange, but it will be the best thing you’ve ever done. It really brings out the flavours and add something magical to the dish.
Thank you for reading, and I hope you enjoyed this recipe. Let me know if you recreate it, I’d love to see how yours turns out (and what pretty dishes you own to put it in!).
What’s your favourite fresh summer dish?