Thursday, 27 June 2013

Curried Potato Salad with Cauliflower

Last week I posted a recipe taken from Hugh Fearnley-Whittingstall's 'Take Three Good Things' that used potatoes, asparagus and halloumi (find the recipe here). 

This week I have tried another delicious recipe from this cookbook (available on Amazon) using potatoes, cauliflower and curry as the three key ingredients. I made this for my lunch today and it took me no more than 15 minutes to prepare.

Recipe - Curried Potato Salad with Cauliflower
Serves 4


400g new potatoes, cut into approx. 2cm chucks
Half a medium cauliflower, trimmed & cut into small florets
Squeeze of lemon juice
Salt and pepper (to season)
3 tablespoons mayonnaise
3 tablespoons plain natural yoghurt
1 tsp of curry paste (I actually used a teaspoon of mild curry powder as a substitute, but this still worked well)


1. Bring a large pan of water (with a pinch of salt) to the boil. Add the potatoes and simmer for about 3 minutes. Then add the cauliflower and cook for another 3 minutes until both are just tender. Drain and leave to cool.

2. Make the curried mayonnaise whilst the veggies are cooling - combine the mayo, yoghurt and curry paste/powder in a bowl.

3. Once the potatoes and cauliflower are cool mix them with the curried mayo. Season with some salt and pepper, and add the squeeze of lemon juice.

A great quick lunch idea. I actually think it would also be nice served warm - just mix the potatoes and cauliflower with the mayo mixture before they have cooled. I think I'll try it this way next time.

Lisa x

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