John Myers
Curry Potato Salad
The perfect curry potato salad recipe with a picture and simple step-by-step instructions.
- 1 kg Small new potatoes
- 500 g Turkish yogurt
- 1 Red Onion, finely diced
- 2 tbsp “Bombay” curry
- 2 Garlic cloves, finely grated
- 4 Sweet peppers, finely diced
- 3 hard boiled Eggs, finely diced
- 0,5 bunch Spring onions, cut into thin rings
- Black pepper from the mill
- Salt
- 2 tbsp Sunflower oil
- Heat the oil in a pan and sweat the onion and curry powder in it, then remove and allow to cool. Then brush the potatoes well and cook them in enough salted water as jacket potatoes.
- In the meantime, put the yogurt in a bowl and rub in the garlic. Add the cooled curry onions, stir well and season very well with salt and pepper. Then add the diced peppers.
- Drain the potatoes and let them cool for about 15 minutes. Since these are new potatoes, I leave the skin on, it is so fine and tasty that it would be a shame to throw it away. If you like, you are welcome to peel. So cut the potatoes into slices and add them to the yogurt while they are still warm. Then add the chopped eggs and stir and season to taste again. Then fold in the spring onions and pour into portion glasses and leave to steep in the refrigerator for at least 2 hours.
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