Potato salad but make it maximalist! This might offend the Jersey royal purists but this really is so delicious and I think everyone should make it.
Nutty potatoes, fenugreek-y creamy dressing, jammy eggs & crispy bits hit all the bases in this one, perfect for a sunny Sunday.
Serves: 2-4 as part of a spread
Season: Spring/Summer
Prep time: 5 minutes
Cook time: 20 minutes
Photography: Liam Desbois
Food Styling: Jodie Nixon
Prop Styling: Megan Thomson
Ingredients
600g jersey royal potatoes or new potatoes
80g mayonnaise
½ tsp coriander seeds
½ tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek
½ tsp turmeric
4 eggs
12 curry leaves
10g chives
Handful coriander, leaves picked
Vegetable oil
Salt & Pepper
Method
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Put potatoes in a large pan of cold water, then bring to a boil. Cook for 15 mins until tender, then drain and allow to cool. When cool enough to handle cut in half.
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Bring another pan of water to a boil and carefully drop in the eggs. Cook on a rolling boil for 6 1/2 min. Remove from the heat and cool the eggs in cold water to stop them cooking, then carefully peel.
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To make the mayo, toast spices gently in a dry pan until fragrant, then remove and allow cool. Mix the toasted spices with the mayonnaise and season generously with salt and pepper. Mix the spiced mayo with the cooled potatoes, ensuring they are fully coated.
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Heat oil in a small frying pan and drop in the curry leaves. Fry until fragrant, and then drain on kitchen paper.
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To serve, quarter the jammy eggs eggs, season the yolks then assemble with potatoes, coriander and chives on a large serving platter. Top with crispy fried curry leaves and voila!
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