Indian egg & potato salad
Ingredients
- 450g/1 lb new potatoes, halved
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225g/8oz cauliflower
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100g/4oz whole green beans
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4 large British Lion eggs
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1 red onion, sliced
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4 tomatoes, quartered
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1 (420g) can chick peas, drained
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Dressing:
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20ml/1tbsp reduced calorie mayonnaise
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Rind and juice 1 lime
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45ml/3tbsp chopped fresh coriander
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15ml/1tbsp mango chutney
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5ml/1tbsp medium curry paste
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Naan bread to serve
Preparation time: 10 mins, cooking time: 16 mins, serves: 4.
Indian egg & potato salad recipe
Method
- Place the potatoes in a large pan of water, cover and bring to the boil, simmer for 5 mins. Meanwhile, place the eggs in a medium pan, cover with cold water and bring to the boil. Simmer for 6 mins, then drain. Crack and peel away the shells and quarter the eggs.
- Add cauliflower and beans to the potato pan and cook for 5 mins or until tender. Drain and rinse in cold water until cold. Place in a large salad bowl; add the eggs, onion, tomatoes and chick peas.
- Whisk all the dressing ingredients together with 45ml/3tbsp water. Just before serving, toss the dressing into the salad and serve immediately with naan bread.