Coronation Potato Salad
Do you always gravitate towards the coronation chicken sandwich at lunch? Is the mix of creamy, mildly spiced flavours with bursts of sweet sultanas and crunchy spring onion too tasty to turn down? If so, this is the recipe for you – welcome to my Coronation potato salad! We’ve said goodbye to the chicken and hello to the potato. Literal heaven.
You don’t have to be a royalist to enjoy this fancy-schmancy coronation potato salad. I made this ahead of King Charles coronation as it seemed the perfect excuse to devour the full bowl with absolutely no guilt and because you can always eat and drink as much as you on a Bank Holiday, that’s the rule. I then made a second batch to actually share and to test out the recipe. Sometimes I find that at a BBQ or buffet you get a sad looking shop bought potato salad that looks stodgy and a bit congealed. I made it my mission to change this. The addition of curry powder, lemon, spring onion and sultanas give it crunch, sweetness, tanginess and so much flavour. Just lovely!
Make sure you use new potatoes when making this salad as they hold their shape better when cooking due to their waxy texture and you don’t have to peel them – woo!
To make a potato salad the main attraction and slightly OTT, you need to make my truffle potato salad. It’s got that earthy, umami-rich flavour and is again, another way to upgrade your typical potato salad and try something a bit different.
If you want to keep the coronation theme going, my Jubilee 15 Hour Potatoes are truly one of my favourite creations to date. I made these spuds for the Queens Jubilee (in case you didn’t get that), alongside a budget (yet just as delicious) Jubilee Trifle, and would highly recommend both recipes if you wanna show up ya neighbours at any future street party celebrations.
Can you freeze potato salad?
I’d avoid freezing potato salad as typically mayonnaise does not freeze well.
How long can you leave potato salad in the fridge for?
A mayonnaise based potato salad has 3-5 days in the fridge, always check by tasting before serving. And make sure you store in an airtight container.
Ingredients
- 500g new potatoes
- 3 large tbsp mayonnaise
- 1 tbsp mild curry powder
- Pinch of turmeric
- Squeeze of lemon
- Salt and pepper to season
- 1 spring onion sliced
- Small handful of coriander, chopped (optional)
- Small handful of sultanas or raisins
Method
- Add your potatoes to a pan of cold salted water. Then bring to the boil and cook for around 20-30 minutes, or until the potatoes are cooked. Don't overcook them as you want the potatoes to hold their shape.
- Drain the potatoes and leave them to cool.
- Meanwhile, gather up the remaining ingredients and mix together in a large bowl. Taste and adjust to your liking.
- Once the potatoes are cool, half each spud and set aside.
- Take your halved potatoes and add them to the bowl with your coronation mix then give them a good mix. Get them all coated in that creamy goodness!
- Serve up and enjoy!