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Curried New Potato Salad Recipe
|Small new potatoes||5 Pound|
|White wine vinegar||5 Teaspoon|
|Mustard powder||1 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Olive oil||6 Tablespoon|
|Mayonnaise||3 1⁄2 Cup (56 tbs)|
|Mild curry powder||3 Tablespoon|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 7161 Calories from Fat 6307
% Daily Value*
Total Fat 703 g1081.4%
Saturated Fat 68.5 g342.7%
Trans Fat 0 g
Cholesterol 550 mg
Sodium 7982.2 mg332.6%
Total Carbohydrates 177 g59.1%
Dietary Fiber 38.6 g154.3%
Sugars 1.9 g
Protein 19 g38.8%
Vitamin A 34.2% Vitamin C 215.6%
Calcium 51.2% Iron 108.8%
*Based on a 2000 Calorie diet
Drain well and allow to cool.
Cut larger potatoes into thick slices.
Put the vinegar into a large mixing bowl with the mustard, garlic and seasoning and stir until the salt dissolves.
Beat in the olive oil.
Add the cooled potatoes to the dressing and mix together gently until the potatoes are well coated with the dressing.
Mix the mayonnaise and curry powder together.
Pour over the potatoes and carefully fold together well.
Spoon the salad into a large serving bowl and sprinkle with parsley.
Cover and refrigerate until ready to serve.