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Curried New Potato Salad

Chef.at.Home's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Beating
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7161 Calories from Fat 6307

% Daily Value*

Total Fat 703 g1081.4%

Saturated Fat 68.5 g342.7%

Trans Fat 0 g

Cholesterol 550 mg183.3%

Sodium 7982.2 mg332.6%

Total Carbohydrates 177 g59.1%

Dietary Fiber 38.6 g154.3%

Sugars 1.9 g

Protein 19 g38.8%

Vitamin A 34.2% Vitamin C 215.6%

Calcium 51.2% Iron 108.8%

*Based on a 2000 Calorie diet

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Curried New Potato Salad Recipe