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Curried Potato Salad

Valentine Warner's curried potato salad recipe is flecked with radish and dill and dressed in curried mayonnaise.

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  • 400 g new potatoes

  • 2 egg yolks

  • 1 tbsp wholegrain mustard

  • ½ tsp sugar

  • 1 tbsp white wine vinegar

  • 2 tsp mild curry powder

  • 1 large tbsp creme fraiche

  • 150 ml sunflower oil

  • 50 ml olive oil

  • 1 white onion, peeled and finely diced

  • 3 radishes, chopped finely

  • 30 g dill, roughly chopped, plus extra to garnish

  • 1 radish, sliced, to garnish


  • 1.

    In a pan, bring the potatoes to the boil and simmer until cooked through. Drain and leave to cool - to cool them quickly, rinse with cold water.

  • 2.

    Break the eggs into a mixing bowl and then add the mustard, sugar, vinegar, curry powder and crème fraiche.

  • 3.

    Very slowly beat with an electric whisk or hand blender, drizzling in the oils until you have a thick mayonnaise.

  • 4.

    Mix in the onion, radishes and dill. Season with salt or extra mustard or vinegar taste.

  • 5.

    Slice the new potatoes thickly or if using larger potatoes, cut to an equivalent size and mix all the ingredients together.

  • 6.

    Top with sliced radishes and sprinkle with dill.

  • Tips:

  • 1.

    Serve with fried herrings.

  • 2.

    If you can't find new potatoes, use chopped waxy potatoes, but peel them first.

  • 3.

    If the mayo appears to be too thick while still in the process of making it, loosen with a splash of warm water - it should be just stiff, not runny.

  • 4.

    If it splits, do not throw it away but add another yolk, a little more mustard and then drizzle the disaster back into the new base where it will hopefully behave. Follow with a little more oil to balance the extra egg.

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