Indian Egg and Potato Salad

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Indian Egg and Potato Salad

  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26 minutes


This tasty and simple salad is a great recipe for vegetarians.



  • 450g new potatoes, halved
  • 225g cauliflower
  • 100g whole green beans
  • 4 eggs – Size 7
  • 1 red onion, sliced
  • 4 fresh tomatoes, quartered
  • 1 (420g) can chick peas, drained


  • 20ml/1tbsp reduced calorie mayonnaise
  • Rind and juice of 1 lime
  • 3tbsp chopped fresh coriander
  • 1tbsp mango chutney
  • 1tbsp medium curry paste
  • 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


  • Serving Size: 4

Posted on

September 22, 2015