Nutritional Info

Nutrition Facts

Serving Size 1 (135g)

Calories 198
Calories from Fat 25 (13%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 2.6g 13%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 17.5mg 6%
Sodium 441mg 19%
Potassium 239.4mg 5%
Total Carbohydrate 10.3g 3%
Dietary Fiber 2.4g 10%
Sugars 2.6g
Protein 2.8g 6%

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Recipe Description
Potato salad can be made well in advance and is therefore a useful dish for serving as an unusualappetizer or accompaniment at a party. Its popularity means that there are very rarely any leftovers to be cleared away at the end of the day.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
3 Cup(c)  mixed lettuce leaves or other salad leaves, to serve
1 Pinch(pn)  salt, to taste
6   curry plant leaves, coarsely chopped
60 Teaspoon(t)  mayonnaise
2 1023/5000 Kilogram(kg)  new potatoes
1 Pinch(pn)  black pepper, ground, to taste


Wash, but do not peel the potatoes. Place them in a pan of lightly salted water, cover and bring to the boil, then lower the heat and simmer gently for about 15 minutes, or until tender. Drain well, place in a large bowl and leave to cool slightly. Mix the mayonnaise with the curry plant leaves and season with black pepper to taste. Stir the dressing into the potatoes while they are still warm. Leave to cool completely, then serve on a bed of mixed lettuce leaves or other assorted salad leaves.

Additional notes

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