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Potato and Chicken Salad with Curry Mayo

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Curry mayo is a yummy twist to the classic potato and chicken salad recipe. We used marble potatoes, but you may use regular potatoes if desired. Pickle relish, carrots and celery are also great additions to this delectable dish.

 

Serves 5

Ingredients:

1/2 kilo marble potatoes, washed and scrubbed

1 cup roasted chicken, cubed

1/2 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon cumin powder

Salt and ground white pepper to taste

Fresh spring onions, chopped

 

Place the potatoes in a pot and then fill it with cold water. Add some salt and put it over high heat. Bring it to a boil. Reduce the heat and cook the potatoes for ten to fifteen minutes or until they are cooked. Drain and let them cool completely. Slice the potatoes in half and transfer them to a large salad bowl.  Add the chicken.

Combine the mayonnaise, cumin powder and curry powder in a small bowl. Mix well. Season it with salt and pepper. Add the mixture to the potatoes and chicken. Toss to combine until the potatoes are coated in mayo. Adjust the taste by adding more salt and pepper as needed. Cover and refrigerate for at least thirty minutes. Sprinkle with spring onions before serving.

 

Photo Courtesy Of: stu_spivack

Potato and Tuna Salad

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Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix