Curried Potato Salad
|Chicken stock||2 Liter (8 Cups)|
|Pontiac potatoes||2 Pound, peeled (1 Kilogram)|
|Fresh mint sprigs||1⁄4 Cup (4 tbs)|
|Hard-boiled eggs||3 , shelled and diced|
|Celery stalks||2 , diced|
|Green pepper||1 Small, seeded and diced|
|Basic potato salad||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
1 In a large saucepan, bring stock to a boil.
2 Add potatoes and mint.
3 Cook for 15 minutes or until just tender.
4 Drain and let cool.
5 Cut the potatoes into 1/2 inch (1 cm) cubes.
6 In a bowl combine eggs, celery, green pepper and potatoes
7 In another bowl, mix curry powder with mayonnaise.
8 Pour over the salad.
9 Serve at once.