recipes
Creamy Curried Potato & Egg Salad
Edgell Tiny Taters make potato salad preparation a breeze, no need to cook.
serves 6
10 min prep
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ingredients
| 750g can Edgell Tiny Taters, drained and cut in half 3 hard boiled eggs, quartered ½ cup good quality mayonnaise 1 teaspoon mild curry powder 1 tablespoon mango chutney ½ teaspoon brown sugar 1 tablespoon French dressing Fresh chives for garnish |
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instructions
step 1
Gently toss drained and halved Edgell Tiny Taters with egg quarters. Combine mayonnaise, curry, chutney, brown sugar and dressing and fold through potatoes.
step 2
Refrigerate for 1 hour prior to serving. Serve garnished with chives.
recipe tip
Add 2 tablespoons each of sultanas and toasted almonds for extra crunch.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1040kJ (248Cal) | 784kJ (187Cal) |
| Protein | 5.1g | 3.9g |
| Fat - Total | 18.9g | 14.3g |
| - Saturated | 3.0g | 2.2g |
| Carbohydrate | 13.9g | 10.5g |
| - Sugars | 3.3g | 2.5g |
| Dietary Fibre | 1.6g | 1.2g |
| Sodium | 338mg | 256mg |
| Potassium | 42mg | 32mg |
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Creamy Curried Potato & Egg Salad
Creamy Curried Potato & Egg Salad
Edgell Tiny Taters make potato salad preparation a breeze, no need to cook.
ingredients
750g can Edgell Tiny Taters, drained and cut in half
3 hard boiled eggs, quartered
½ cup good quality mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
½ teaspoon brown sugar
1 tablespoon French dressing
Fresh chives for garnish
instructions
step 1
Gently toss drained and halved Edgell Tiny Taters with egg quarters. Combine mayonnaise, curry, chutney, brown sugar and dressing and fold through potatoes.
step 2
Refrigerate for 1 hour prior to serving. Serve garnished with chives.
serves 6 10 min prep recipe tip
Add 2 tablespoons each of sultanas and toasted almonds for extra crunch.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au