Curried Potato Salad
 

In the delicatessen section of our supermarket they often have yellow or curried-looking salads so that set my mind thinking.  What if I were to beat some curry powder into the mayonnaise ..... Hmmm....

So off I went and created this recipe.  As always the Left-overs Boy scoffs this for breakfast - if there is any left in the fridge

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.
 

Ingredients:

1 and 1/4 kilos potatoes, diced (about 2 and a half pounds)
3 large celery sticks, diced very small
1/2 red onion, finely chopped
1 cup of mayonnaise
3 teaspoons curry powder
1/4 teaspoon turmeric
small pinch of saffron, optional

Method:

Dice the potatoes and cook until just tender.  Drain and cool slightly. Place in large bowl.

In a small bowl thoroughly mix the mayonnaise, curry powder, turmeric and saffron (if being used).

Add this mixture to the potato along with the  red onion and celery and carefully mix through, trying not to break up the potato pieces.

Serves 6 - 8

Notes:

I don't usually peel my potatoes as I feel nutrients will be lost if I do.

Food Facts:

There are literally thousands of potato varieties.  Potatoes include both protein and fibre and are high in complex carbohydrates.  They contain vitamins B, C iron and potassium.

Celery was once grown primarily for medicinal reasons, particularly by the Chinese.  It has been prominent in Northern European cuisine since the 16th century. It is said that it takes more calories to eat and digest celery than there is in the celery. It is related to carrots, parsley and parsnips.  Celery is high in vitamin C and potassium.

 

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