Coronation Potato Salad

With the Queen’s Platinum Jubilee being widely celebrated this year, I thought a twist on a classic was just the ticket and it’s never too early to plan.

This spicy, fruity potato salad would make the perfect barbecue accompaniment or just on the side for a buffet.

 

You will need:

20 salad potatoes (cut in half if they are on the large side

Bunch of spring onions

1 teaspoon of curry powder

5 tablespoons of mayonnaise

1 tablespoon of mango chutney

10 raisins or a little box of the kids snack size

chopped, fresh coriander and parsley to taste.

 

Method:

 

Cook the potatoes for ten minutes or until they are just tender then cool them down quickly under a cold tap.

While they cool, mix the curry powder, raisins and mango chutney together.

Put the potatoes in a bowl with the chopped spring onions and fold in the curried mayonnaise mixture.

Lastly, lightly fold the chopped herbs in and just sprinkle a little parsley on the top.

For a super spicy version, add a chilli.

Will keep for a couple of days in the fridge.