Description
This potato salad can be served as a delicate starter at a dinner party, as a lunch snack with cold cuts, or as a buffet dish. It’s perfect for making a day ahead and keeping in the refrigerator.
Makes 6 cups.
Printable Recipe
Ingredients
| 15-20 mini / small | Red potatoes – skin on, but cleaned and cut in quarters |
| 2 Tbsp | Lemon juice – freshly squeezed |
| 4 whole | Eggs – boiled, peeled, and cut in quarters |
| 2 whole | Green onions – fresh, thinly sliced |
| FOR DRESSING | |
| 1/3 Cup | Mayonnaise |
| 1/4 Cup | Sour cream |
| 1/4 – 1/2 Cup | Curry & Cream Sauce |
| 2 dashes | Hot sauce |
| To taste | Salt – preferably fleur de sel |
| To taste | Pepper – freshly ground |
| Several sprigs | Tarragon – fresh – for garnish |
Instructions
1. Wash and remove blemishes from the potatoes. Then cut them into quarters. Place them in a large sauce pan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8-10 minutes. Drain well, and set aside in a bowl. While the potatoes are still hot toss in the lemon juice. Allow to completely cool.
2. Slice the boiled eggs and place them on top to the cooled potatoes.
3. For the dressing, whisk the mayonnaise, sour cream, Curry and Cream Sauce, and hot pepper sauce in a bowl. Stir in the green onion, salt and pepper. Fold the dressing potatoes and eggs together. Cover and place in refrigerator for 2 hours or overnight. Garnish with fresh tarragon and serve with your favourite cold cuts.
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