Indian egg and potato salad

Indian egg and potato salad
  • Serves: 4
  • Prep: 10mins
  • Cook: 16mins

This Indian egg and potato salad is a great recipe for vegetarians.

Ingredients

  • 450g/1 lb new potatoes, halved
  • 225g/8oz cauliflower
  • 100g/4oz whole green beans
  • 4 large British Lion eggs
  • 1 red onion, sliced
  • 4 tomatoes, quartered
  • 1 (420g) can chick peas, drained
  • Dressing:
  • 20ml/1tbsp reduced calorie mayonnaise
  • Rind and juice 1 lime
  • 45ml/3tbsp chopped fresh coriander
  • 15ml/1tbsp mango chutney
  • 5ml/1tbsp medium curry paste
  • Naan bread to serve

Method

  1. 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.
  2. 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.
  3. 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.

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