18 December 2012,02:43 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the Light Curry Dressing, heat the vegetable oil in a saucepan and add the curry paste and onion.
  • Fry together, stirring frequently, until the onion is soft, about 5 minutes. Remove from the heat and leave to cool slightly.
  • Mix together the mango chutney. Yogurt, cream and mayonnaise.
  • Add the curry mixture and blend together. Season with salt and pepper.
  • To make the Vinaigrette Dressing. Whisk the hazelnut oil. Cider vinegar, mustard, sugar and basil together in a small jug or bowl.
  • Season with salt and pepper.
  • To make the Parsley. Spring Onion (Scallion) & Soured Cream Dressing, mix all the ingredients together until thoroughly combined.
  • Season with salt and pepper.
  • Cook the potatoes in lightly salted boiling water until just tender.
  • Drain well and leave to cool for 5 minutes, then add the chosen dressing, tossing to coat.
  • Serve, garnished with fresh herbs, spooning a little single (light) cream on to the potatoes if you have used the curry dressing.


Light curry dressing

  • 1 tablespoon Sesame oil
  • 1 tablespoon medium curry paste
  • 1 small onion, chopped
  • 1 tablespoon mango chutney, chopped
  • 6 tablespoon natural yogurt
  • 3 tablespoon single (light) cream
  • 2 tablespoon mayonnaise
  • Salt and pepper
  • 1 tablespoon single (light) cream to garnish

Warm vinaigrette dressing

  • 6 tablespoon hazelnut oil
  • 3 tablespoon cider vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon caster (superfine) sugar
  • Few basil leaves, torn into shreds
  • Salt and pepper

Parsley, spring onion (scallion) & soured cream dressing

  • 150 ml soured cream
  • 3 tablespoon light mayonnaise
  • 4 spring onions (scallions), trimmed and chopped finely
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper
  • 500 gram new potatoes for each dressing
  • Fresh herbs to garnish

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