This is scrummy! Like a potato salad but nice and light as it’s mostly low-fat yogurt rather than mayo. We served it with some spicy fish but it would also be great for a barbecue or a party. A dish we’ll definitely be repeating.
Potato salad with curried mayo – to serve 8
- 1.25 kg salad potatoes, halved if big
- bunch of scallions
- 1 tbsp sunflower or groundnut oil
- 1 tsp black mustard seeds, plus extra to serve
- 1 tbsp Madras curry paste (or whatever you have)
- 200g low-fat natural yogurt
- 4 tbsp mayonnaise
- 4 sticks celery, thickly sliced
Cook the potatoes in boiling salted water for about 15 minutes or until tender. Drain and cool for 5-10 minutes.
Meanwhile, slice the white bulb end of the scallions and keep the green parts. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to pop and hop around. Add the chopped scallion and curry paste. Cook, stirring all the time, for a couple of minutes.
Tip the mixture into a big bowl and stir in the yogurt and mayonnaise with lots of salt and black pepper. You can leave the potato skins on or off.
Chop all but 2 of the green onion stems and add to the dressing along with the potatoes and celery and carefully mix it all together.
Pile the potatoes into a serving dish. Cut the leftover scallion stems into long shreds and scatter them over the salad with the mustard seeds.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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