Curry and Mustard Potato Salad

Mustard and curry may not be an obvious combination, but bear with me, they go strangely well together. This is a nice summer salad to go with a barbecue or some such, its quick and easy to make. Serves 4 as a side.


  • 800g potatoes, peeled
  • 2 tablespoons creme fraiche
  • Juice of 1 lemon
  • 2 teaspoons dijon mustard
  • 1-2 teaspoons curry powder/paste (adjust to preference)
  • 1 bunch spring onions, chopped
  • 2 shallots, finely chopped
  • Handful chopped hazelnuts/almonds (optional)


  • Boil or parboil the potatoes, depending on your preference (parboiling is better for stopping them from turning flaky and mushy) until soft, 5 or 10 minutes depending on the size.
  • Chop into bite sized chunks.
  • Mix the creme fraiche, lemon juice, mustard and curry powder/paste together to form a dressing.
  • Toss with the potatoes, onions, shallots and nuts.


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