Yumi’s Indian Potato Salad

 Endless Possibilities with Yumi’s Egg with Real Mayo

Serves 6-8 as a side


8 large (or 16 small) kipfler potatoes, peeled and thickly sliced
1 tsp salt
1 tsp cumin
1 tsp mild curry powder
1 tsp turmeric
1 tub Yumi’s Egg Salad with Real Mayo
2 tbsp lemon juice
2 tbsp sour cream
Spring onions, finely sliced to serve
Black pepper, to serve


  1. Place potatoes into a saucepan and cover with water.  Place over a high heat, bring to the boil then reduce heat and boil until potatoes are soft (about 15-20 mins).  Drain, allow to cool.
  2. Combine salt, cumin, curry powder and turmeric in a small frypan over low-medium heat.  Fry, stirring, for 3-4 mins until fragrant and slightly darkened in colour.  Sprinkle over cooled potatoes.
  3. To make dressing, combine Yumi’s Egg Salad with Real Mayo, lemon juice and sour cream with 2 tbsp water.  Stir to combine.  Pour over potatoes and gently toss to coat.  Serve sprinkled with sliced green onions and black pepper.
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