Curried Dill Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

I ate something similar at a baby shower a few years ago and then endeavoured to make my own. The sweetness of the dill marries beautifully with the curry mayonnaise. We sometimes call this “Darts in the Garage” Potato Salad – again a hankering towards favourite South African salads of the late ’70s and ’80s.


  • kg potatoes
  • 2 cups mayonnaise
  • 2 tsp curry powder
  • ½ tsp cayenne pepper
  • 2 tsp sugar
  • 1 tbsp white wine vinegar or lime juice
  • 60 g dill leaves, picked off their stalks
  • salt and white pepper to taste


    Boil the potatoes whole in a large pot of water. Once tender (about 30 minutes), drain and set aside to cool.

    Whizz all the remaining ingredients together in a food processor or with a hand blitzer (we call it the zigzigger).

    Once the potatoes are cool enough to handle, break them apart gently with your hands into bite-sized pieces. This will make them more receptive to the dressing.

    Put the potatoes in a large bowl and season generously with salt and white pepper. Pour the dressing over the waiting potatoes and stir together gently-gently with two wooden spoons.

    Garnish with more dill leaves.