Curried New Potato Salad
|Small new potatoes||5 Pound|
|White wine vinegar||5 Teaspoon|
|Mustard powder||1 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Olive oil||6 Tablespoon|
|Mayonnaise||3 1⁄2 Cup (56 tbs)|
|Mild curry powder||3 Tablespoon|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Cook the potatoes in boiling salted water until they are just tender.
Drain well and allow to cool.
Cut larger potatoes into thick slices.
Put the vinegar into a large mixing bowl with the mustard, garlic and seasoning and stir until the salt dissolves.
Beat in the olive oil.
Add the cooled potatoes to the dressing and mix together gently until the potatoes are well coated with the dressing.
Mix the mayonnaise and curry powder together.
Pour over the potatoes and carefully fold together well.
Spoon the salad into a large serving bowl and sprinkle with parsley.
Cover and refrigerate until ready to serve.