Everyday cooking
Curry Potato Salad
![cooktime]()
Cooking time15 minutes![preptime]()
Prep time20 minutes![servings]()
Servings4 portions
- 1 pack Violife Creamy Original flavour
- 1 1/4 kg baby potatoes
- 3 spring onions
- 4 sticks celery, sliced
- 1 tbsp olive oil
- 2 tbsp raisins
- 1 tsp wholegrain mustard
- 1 tbsp curry paste
- 1 tbsp cumin seeds
- salt & Pepper, to taste
- Boil potatoes whole and unpeeled.
- Drain and cool for 10 minutes.
- Tip the potatoes into a large bowl and cut them roughly in half with your hands.
- Prepare the dressing by mixing Violife Creamy Original, olive oil, salt, ground black pepper, curry paste and wholegrain mustard. Add to the potatoes and mix.
- Chop the spring onions and add to the salad along with the celery and raisins.
- Scatter with cumin seeds and serve.
