Indian Potato and Egg Salad with Turmeric Mayo

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 25, 2018.

This style of salad can easily be prepared ahead of time and dressed just before serving.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 3cm and toss on prepared tray with curried spice and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
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 cool under cold water. Once cooled, peel and cut into quarters.
While potatoes and eggs cook, prepare the vegetables. Peel cucumber into long ribbons; thinly slice beans on an angle and cut tomatoes into 1cm wedges. Place all in a large bowl along with spinach and set aside.
In a small bowl, combine all curry vinaigrette ingredients. Season and set aside.
When potatoes are cooked, dress salad with curry vinaigrette and toss to combine. Season.
To serve, smooth half the turmeric mayo onto plates (reserving some for on top). Divide potatoes between plates, top with salad and place eggs on top. Drizzle over remaining turmeric mayo and sprinkle with cashew nuts and mint leaves.