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
Ingredients
  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
Dressing
  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)
Instructions
  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
I Love Eggs http://eggs.org.nz/
Skills

Posted on

September 22, 2015