Indian Egg and Potato Salad

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Indian Egg and Potato Salad
Indian Egg and Potato Salad
Serves 4
This tasty and simple salad is a great recipe for vegetarians.
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Prep Time
10 min
Cook Time
16 min
Prep Time
10 min
Cook Time
16 min
  1. 450g new potatoes, halved
  2. 225g cauliflower
  3. 100g whole green beans
  4. 4 eggs - Size 7
  5. 1 red onion, sliced
  6. 4 fresh tomatoes, quartered
  7. 1 (420g) can chick peas, drained
  1. 20ml/1tbsp reduced calorie mayonnaise
  2. Rind and juice of 1 lime
  3. 3tbsp chopped fresh coriander
  4. 1tbsp mango chutney
  5. 1tbsp medium curry paste
  6. Naan bread to serve (optional)
  1. Place the potatoes in a large pan of water, cover and bring to the boil, simmer for 5 mins. Meanwhile, place the eggs in a medium pan, cover with cold water and bring to the boil. Simmer for 6 mins, then drain. Crack and peel away the shells and quarter the eggs.
  2. Add cauliflower and beans to the potato pan and cook for 5 mins or until tender. Drain and rinse in cold water until cold. Place in a large salad bowl; add the eggs, onion, tomatoes and chick peas.
  3. Whisk all the dressing ingredients together with 45ml/3tbsp water. Just before serving, toss the dressing into the salad.
  4. Serve immediately with naan bread.
  5. Credit: British Egg Industry Council
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