Karen Dudley’s curried dill potato salad
Prepared by Aleza
Recipe by Janina Clinning
Ingredients
For the Potato Salad
This recipe is delicious at a braai instead of plain old potato salad. I like to fry the curry powder to bring out the real flavours. (I have adapted Karen’s recipe slightly because the curry powder needs to be fried off to get the real flavours out.)
Method
Boil potatoes in salted water until tender. Cool and then peel. Chop into smallish squares.
Fry onions, curry powder, cayenne pepper and sugar. When onions are transparent, add the vinegar and then remove from the heat.
Combine the onion mix with the mayonnaise, dill, salt and pepper and blend in a food processor or with a hand blender.
Pour the dressing over the cooled potatoes and mix together gently. Be careful not to crush the potatoes and remember to garnish with a few dill sprigs on top.
Tip from Aleza
I used hot curry powder, it gives the potato salad an extra kick. In addition, I added a pinch of turmeric and a tablespoon of mixed herbs to add a little colour.
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