Curried Egg and Potato Salad Recipe

Name: Curried Egg and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 2 garlic cloves, crushed; 1 teaspoon mild curry powder; ½ teaspoon strong curry powder; ½ teaspoon garam masala; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; 1 pinch ground ginger; 1 whole cinnamon stick; ½ cup chicken stock; 1 tablespoon apricot jam (to taste); 12 medium potatoes; 8 hard-boiled eggs, shelled and cut into wedges; 1 cup plain yogurt; ¼ cup mayonnaise; salt; fresh ground black pepper; fresh cilantro

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon mild curry powder
½ teaspoon strong curry powder
½ teaspoon garam masala
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 pinch ground ginger
1 whole cinnamon stick
½ cup chicken stock
1 tablespoon apricot jam (to taste)
12 medium potatoes
8 hard-boiled eggs, shelled and cut into wedges
1 cup plain yogurt
¼ cup mayonnaise
salt
fresh ground black pepper
fresh cilantro

1
Heat oil in a pan and saute the onion and garlic over medium heat until tender and glossy.
2
Add the spices and cinnamon stick and stir-fry for another minute then add the stock and stir in the apricot jam.
3
Stir until the jam has melted and bring to the boil.
4
Reduce the temperature, cover and simmer the sauce slowly for 15 minutes until slightly reduced and thickened.
5
Pour the curry sauce into a mixing bowl and cool slightly.
6
Boil the potatoes in lightly salted water until cooked and drain.
7
Skin the potatoes while still hot and cut into uniform pieces.
8
In a large bowl, add the potatoes and egg wedges, reserving a few.
9
Blend the yoghurt and mayonnaise with the curry sauce and season with salt, black pepper.
10
Pour three-quarters of the salad dressing over the potato slices and mix lightly.
11
Chop half the cilantro sprigs and stir into the salad.
12
Spoon the salad into serving bowls, top with the remaining egg wedges and finish with a scoop of the curry dressing.
13
Garnish with extra cilantro or lemon leaves.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 2 garlic cloves, crushed, 1 teaspoon mild curry powder, and more.

Yes, Curried Egg and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Egg and Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions