Who’d have thought we’d be wanting salad recipes in October? I’d planned to pack this away with the barbecue and pull them both out next summer, but the weather says otherwise…
It all began with the cucumber pickle. Susie’s cucumber pickle, which had recently arrived at the shop and which was so good that a meal had to be created around it. It would make a great accompaniment to burgers or other barbecued meats, but I plumped that day for poached salmon. And I love potato salad with poached salmon but wanted something with a bit more poke to stand up to that pickle. Coronation potato salad was the answer.
If you’ve ever made Chicken Elizabeth, the correct name of the dish devised for the coronation of Elizabeth II by the Cordon Bleu cookery school, you’ll know that it’s not bright turmeric yellow as we usually see now, but a purpley burgundy colour thanks to the reduction of red wine and apricot jam which is added to the mayonnaise. But having changed the principal ingredient from chicken to potato I’m sure you won’t mind if I take a few liberties with the rest!
These quantities are a rough guide which you can adjust to vary the levels of spice, sweet and sharp. For around 250g of baby new potatoes I used:
- 2 tbsps mayonnaise
- 2 tbsps natural yoghurt [for a vegan version use 4 tbsps soya yoghurt]
- 1 tbsp Sharwood’s green label mango chutney
- Half a tsp of ground turmeric
- 1 to 2 tsps curry powder
- Half to 1 tsp chilli powder
- Half a tsp of ground coriander
- A few finely sliced spring onions
- Juice of half a lemon
- Some chopped coriander or flat leaved parsley to garnish
Mix everything except the chopped herbs together, taste, season and adjust. You might want to add the curry and chilli powders in half teaspoon increments as you can always add more, whilst removal is more problematic. Add the cooked and cooled potatoes and stir to combine, adding the chopped greenery at the end.
Normal autumn service [casseroles and the likes] will undoubtedly be resumed shortly.