Curried Potato Salad

25 minutes
  • 6 medium sized white potatoes, skin on, cut into 3cm diced
  • 4 tbsp olive oil
  • 2 white salad onion 3cm diced
  • 2 tbsp mild curry powder
  • 2 carrots, grated
  • 1/2 cup good mayo
  • 1/4 cup natural yogurt
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • Sea salt & white pepper
  1. Heat a large fry pan to a medium heat, add oil, onion and potatoes. Slowly sauté covered for 15 minutes, string once or twice until the potatoes are just cooked.
  2. Add curry powder, sauté for 3 minutes or until fragrant. Remove potato from the heat and place into a large mixing bowl to cool down.
  3. Once cooled but still a little bit warm add carrots, mayo and yoghurt.
  4. Once completely cool mix through the chopped herbs.
Top with toasted almond slithers.

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