Curried Potatoes and Petits Pois Salad
I really enjoy eating potao salad with other cold vegetables, particularly petits pois. A lightly curried yogurt dressing is delicious and very easy to prepare. This is the sort of salad that can be made from cold vegetables from the day before if you haven’t time to start from scratch.
300 g (10 oz) new potatoes
100 g (4 oz) petits pois
50 g (2 oz) sultanas
5 ml (1 tsp) curry paste
few drops chilli sauce
125 g (5 oz) natural yogurt
5 ml (1 tsp) chopped fresh chives
freshly ground black pepper
Cook the new potatoes, cool and cut into small pieces. Cook the petits pois. Mix together the curry paste, chilli sauce, yogurt and chives. Add the potatoes, petits pois and sultanas and coat them with the dressing. Arrange the salad on individual plates and add some freshly ground black pepper.
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