This being the first long weekend of Summer in Canada, here is a recipe that goes well with your official Bar-B-Q inauguration.
Curried Red Potato Salad
Ingredients:
15-20 mini red potatoes, skin on, washed well, cut into quarters
2 Tablespoons lemon juice
4 eggs, boiled, peeled and cut into small pieces or slices
2 green onions, thinly sliced
Dressing
1/3 cup mayo
1/4 cup sour cream or plain Greek yogurt
1 tsp of currie
Dash of hot sauce or Tabasco
Salt, to taste
Pepper, to taste
2-3 sprigs fresh tarragon for garnish (optional)
Instructions:
Wash potatoes and cut into quarters. Place in a large sauce pan of salted water, set over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, 8-10 minutes. Drain well and set aside.
Prepare boiled eggs and place on top of cooled potatoes.
For the dressing, whisk mayo, sour cream or yogurt, Curry and Cream sauce and hot pepper sauce or Tabasco in a bowl. Stir in the green onion, salt and pepper. Fold the dressing, potatoes and eggs together. Cover and place in refrigerator for 2 hours or overnight.
Garnish with fresh tarragon.
Delicious!
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Comme c’est gentil. Parce que ça vient avec ta recommendation je vais certainement essayer cette recette. Grand merci et bon week-end.
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Si ça ne marche pas SVP parler au gérant. LOL!
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that does sound lovely, although in our house we must forgo the mayo.
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Sounds good. Must remember for picnic fare, even though we don’t ‘do’ barbeques…
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I am making this for our next summer get together..looks and sounds delicious..or as Abby would say ‘ohhh yeah.’.
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Let me know how it turns out, if you enjoyed it.
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Sounds yummy!
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