a delicious cold salad served best alongside BBQ meats. Great for summer through to Winter. This dish is simple yet flavousome and will have people coming back for more.
Cut potatoes and sweet potatoes into quarters
Boil potatoes till tender
Boil eggs, set aside to cool down or place in cold water. Peel and slice
Mix sour cream, cream, salt, pepper and curry powder in bowl.
Chop tomatoes and add to cream mixture
Add potatoes and tomatoes into cream mixture and turn over gently, ensuring all potatoes and eggs are coveered in cream,
Set aside in fridge and leave for approx 4 hrs - even better if left overnight
My ingredient measurements are only a guess as I make different amounts depending on the occassion and I used my own imagination to create it.
choose a good flavoursome curry as this is the base of flavour of the dish
You could also add pumpkin or use it as a replacement ingrediant
Tomato can be left out, however I find it gives the dish a sweet touch
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