Indian Egg and Potato Salad

Indian Egg and Potato Salad

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Recipe by NZEggs Course: Lunch, DinnerCuisine: Gluten Free, VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

16

minutes
Total time

26

minutes

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

Ingredients

  • 450 g 450 new potatoes, halved

  • 225 g 225 cauliflower

  • 100 g 100 whole green beans

  • 4 eggs Size 7

  • 1 red onion, sliced

  • 4 fresh tomatoes, quartered

  • 1 (420g) can chick peas, drained

  • Dressing
  • 1 tbsp 1 reduced calorie mayonnaise

  • rind and juice of 1 lime

  • 3 tbsp 3 chopped fresh coriander

  • 1 tbsp 1 Mango chutney

  • 1 tbsp 1 medium curry paste

  • Naan bread to serve (optional)

Directions

  • 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.
  • 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.
  • Whisk all the dressing ingredients together with 45ml/3tbsp water. Just before serving, toss the dressing into the salad.
  • Serve immediately with naan bread

Notes

  • Credit: British Egg Industry Council

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