Delight your taste buds with this fusion of aromatic spices and comforting ingredients, perfect as a side dish for 4-6 people or easily doubled for larger gatherings.
Ingredients:
- 750g Jersey Royals (larger potatoes halved)
- 8 medium eggs
- 2 tbsp mayonnaise
- 2 tbsp full-fat Greek or natural yogurt
- 1 tbsp mild curry powder
- 2 tsp mango chutney
- 3 spring onions, finely sliced
- A small bunch of chives (about 10g), finely chopped
- A small bunch of coriander (about 10g), finely chopped
- 1.5 tbsp nigella seeds
Method:
- Potato Preparation: Start by bringing a large pan of salted water to a boil. Add the potatoes and simmer for about 15 minutes until they are tender but still firm to the touch. Drain the potatoes in a colander and allow them to cool for 5-10 minutes.
- Cooking the Eggs: In a separate pan, boil the eggs for 9 minutes to achieve a slightly runny, jammy texture. Once cooked, transfer the eggs to a bowl of cold water to halt the cooking process and preserve their texture.
- Dressing Preparation: In a large bowl, blend together the mayonnaise, yogurt, curry powder, and mango chutney. Carefully add the cooled potatoes to this mixture, turning them gently to ensure an even coating of the flavorful dressing.
- Assembling the Salad: Peel the eggs and slice them into thirds or quarters lengthwise, depending on their size. Gently fold the eggs into the potato mixture. Add the spring onions and most of the chives and coriander, mixing delicately to combine.
- Seasoning: Adjust the seasoning with salt and freshly ground black pepper to taste.
- Final Touches: Serve the salad in a large bowl, garnishing with the remaining chives, coriander, and a sprinkle of nigella seeds for added texture and flavor.
Chef’s Note: This recipe was thoughtfully created by [hans.hungry], bringing a unique twist to the classic potato salad with its blend of exotic spices and refreshing herbs.
Enjoy this Curried Potato & Jammy Egg Salad as a standout side dish at your next gathering!
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