John Myers
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Curry Potato Salad with Yogurt Dressing
The perfect curry potato salad with yogurt dressing recipe with a picture and simple step-by-step instructions.
Dressing:
- 1 piece Diced vegetable onions
- 2 piece Hard-Boiled chicken eggs, cut into pieces
- 50 g Celery bulbs roughly diced
- 4 piece Pickled cucumbers
- 10 piece Olives, green
- 40 g Diced Emmental cheese
- 1 piece Sweet peppers
- 30 g Ham cubes
- 80 g Salad majonnaise
- 1 tbsp Rapeseed oil
- 150 g Yogurt, 3.5%
- 1 tbsp Cucumber water [from the pickles]
Spices:
- 2 El Curry spice mix, e.g. from my KB “elephant” curry spice mixture
- 1 pinch Pepper
- 1 tbsp Freshly chopped rosemary
Potato salad:
- Boil and peel the jacket potatoes the day before, hard-boil the eggs and let them cool down and peel them. Wash and clean the vegetables, as well as the cheese. Chop all solid ingredients and mix with the dressing in a salad bowl.
Topping:
- One stalk each with leaves of celery and basil leaves.
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