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.




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.


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