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Curried Potato Salad Recipe
|Chicken stock||2 Liter (8 Cups)|
|Pontiac potatoes||2 Pound, peeled (1 Kilogram)|
|Fresh mint sprigs||1⁄4 Cup (4 tbs)|
|Hard-boiled eggs||3 , shelled and diced|
|Celery stalks||2 , diced|
|Green pepper||1 Small, seeded and diced|
|Basic potato salad||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Calories 490 Calories from Fat 232
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 148.2 mg
Sodium 751.9 mg31.3%
Total Carbohydrates 49 g16.3%
Dietary Fiber 3 g12.1%
Sugars 9.3 g
Protein 16 g32.3%
Vitamin A 33.8% Vitamin C 77.4%
Calcium 5.6% Iron 14.9%
*Based on a 2000 Calorie diet
1 In a large saucepan, bring stock to a boil.
2 Add potatoes and mint.
3 Cook for 15 minutes or until just tender.
4 Drain and let cool.
5 Cut the potatoes into 1/2 inch (1 cm) cubes.
6 In a bowl combine eggs, celery, green pepper and potatoes
7 In another bowl, mix curry powder with mayonnaise.
8 Pour over the salad.
9 Serve at once.