Indian Spiced Potato Salad with Turmeric Mayo

Indian Spiced Potato Salad with Turmeric Mayo

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 29, 2019.
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Ingredients

Salad

  • 800g baby potatoes, diced 3cm
  • 1 Tbsp potato curry spice
  • 4 eggs
  • 1 bunch beans
  • 1/2 telegraph cucumber, peeled into ribbons
  • 2 tomatoes, sliced into 1cm wedges
  • 1 pack baby spinach

Vinaigrette

  • Zest & juice of 1 lime
  • 1 tsp potato curry spice
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 1/2 Tbsp oil

To Serve

  • 1 pack turmeric mayo
  • 1 pack cashews
  • 1/2 bunch mint, leaves picked

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook potatoes. Toss potatoes on a lined oven tray with potato curry spice and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
  2. Cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes (for hard boiled) or cooked to your liking. Drain and run under cold tap. Once cooled, peel and cut into quarters.
  3. Cook beans. Cook beans in pot of boiling water for 2-3 minutes, until tender. Drain and rinse with cold water.
  4. Prep remaining salad veggies.
  5. Prep vinaigrette. In a small bowl, combine vinaigrette ingredients and season to taste. Right before serving, toss beans, salad veggies and vinaigrette together in a bowl.
  6. Spread mayo on plates topped with potatoes, salad and egg. Sprinkle over cashews and mint.

Nutritional Information

Energy 2709 kj
647 kcal
Protein 16.4g
Carbohydrate 40.9g
Fat 45.6g