New Potato Salad

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This potato salad has lots of flavour. The cream and mayonnaise dressing, which has a taste of curry, makes it quite unusual and very suitable for a party menu.

Ingredients

  • 900 g/2 lb new potatoes
  • 1 tablespoon wine vinegar
  • 1 small clove gariic, crushed
  • salt and freshly ground black pepper
  • 1 green pepper, halved and deseeded
  • 50 g/2 oz bacon rashers, trimmed and chopped
  • 1.5 dl/ΒΌ pint double cream
  • 2 good tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 level teaspoon curry powder

    Method

    Scrub the potatoes and plain-boil until just barely tender, about 15 minutes, then drain and when cool enough to handle, peel away the skins and slice.

    Rub around the inside of a medium-sized basin with the crushed garlic then add the warm potatoes, sprinkle over the vinegar and add plenty of salt and freshly ground black pepper and set aside until cold.

    Finely chop the green pepper and add to the potatoes, along with the bacon rashers, crisply fried and crumbled. Blend together the cream, mayonnaise, lemon juice and curry powder and pour over the potato mixture, mixing carefully with a spoon to avoid breaking up the potatoes.