Indian Potato and Egg Salad with Bombay Aioli

Indian Potato and Egg Salad with Bombay Aioli

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 29, 2018.
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Ingredients

Salad

  • 400g baby potatoes
  • ½ tsp curried spice
  • 4 eggs
  • ½ telegraph cucumber *
  • 100g green beans *
  • 1 tomato
  • ½ bag baby spinach *

Curry Vinaigrette

  • Zest of 1 lime
  • Juice of 2 limes
  • ½ tsp curried spice
  • ½ tsp honey
  • ½ tsp soy sauce
  • 1 Tbsp olive oil

To Serve

  • 100g Bombay aioli
  • 60g chopped and roasted cashew nuts
  • 3 Tbsp mint leaves

Steps

  1. Preheat oven to 220°C Dice potatoes 3cm and toss on a lined oven tray with curried spice and a drizzle of oil. Season. 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 until cooked to your liking. Drain and cool under cold tap. Once cooled, peel and cut into quarters
  3. Prep salad While potatoes and eggs cook, peel cucumber into ribbons; thinly slice beans; cut tomatoes into 1cm wedges. Place all in a large bowl, along with spinach. Set aside.
  4. Prep curry vinaigrette In a small bowl, combine all curry vinaigrette ingredients. Season and set aside.
  5. Finish salad When potatoes are cooked, add to bowl with salad. Dress salad with curry vinaigrette, toss to combine and season.
  6. To serve Smooth half the Bombay aioli onto plates (reserving some for on top). Divide potato salad and eggs between plates. Drizzle over remaining aioli, then sprinkle with cashews and mint leaves