NCR Coronationl Potato Salad

Jac announced potato salad as the theme for the No Croutons Required event that she and Lisa hold each month to share bloggers' recipes for vegetarian soups and salads.  I was certain I didn't need another potato salad on my blog.  I have already posted 6 potato salads.  Yet there is always another idea.

Last year when all the Jubilee hoo-har was on. I came across a recipe for Coronation Chickpea Salad.  While E tells me his mum used to make Coronation Chicken Salad, I don't remember this retro dish ever being on offer in my childhood.  So I was interested when I saw a vegetarian version.  This I saw Karen of Lavender and Lovage post a Coronation Potato Salad.  Fortunately I was reminded of this recently.

It was surprisingly spicy.  Wasn't old school British food meant to be bland?  E found it pleasing.  I served it with a salad that was meant to be mock tuna but ended up being all the odds and ends in the fridge that I needed to use and could chop up on one of Sylvia's unsettled nights.

We both agreed that the vegie salad wasn't an ideal accompaniment for the potato salad.  I revisited the leftovers with a burger.  (This is a Fry's Traditional Burger.  I bought it out of curiosity because these are the "vegetarian meat" that Sylvia often has at child care and loves to bits.)  The salad was much better.  I also think I might try adding sultanas next time I make the Coronation Potato Salad for added retro vibe.

Previously on Green Gourmet Giraffe:
One year ago: MLLA Nicki's vegetarian dumplings with fried rice
Two years ago:  Pizza with carrot and leek and recent food
Three years ago: Valentine Scones - raspberry and white chocolate
Four years ago: Tofu Burgers and Tennis
Five years ago: Wanton Dumplings in Ginger Broth

Coronation Potato Salad
Adapted from Lavender and Lovage
serves 4-6 as a side dish

• 500g potatoes (preferably new potatoes)
• 2 tablespoons yoghurt
• 2 tablespoons mayonnaise
• 2 tablespoons chives
• 4 teaspoons mango chutney
• 2 teaspoons apricot jam
• 1 teaspoon curry powder
• salt and freshly ground black pepper
• handful of sultanas (optional)
• spring onions or chives to garnish

Chop potatoes into chunks and boil for 15-20 minutes.  Drain.  Add remaining ingredients and gently stir until combined.  (Or you could mix the dressing ingredients together before the potato is cooked and toss through the cooked potato.)  Eat at room temperature.

On the stereo:
Hal David and Burt Bacharach: the Songbook Collection: Various Artists