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I like potato salad just as much as the next guy.

Well, that might not be the correctest statement I have ever made, for if truth be told I probably like potato salad a whole heap more than the next guy. I know it’s not a competition or anything but I’m just saying that if it was I feel I would definitely make top three.

This is a recipe for a potato salad that is a little different to the norm. Don’t be freaked out, just give it a go.

CURRIED POTATO SALAD

(for the BBQ table)

1 kg desiree potatoes, cut into edible chunks
½ brown onion, small dice
1 cup peas
1 cup green beans, chopped into 2 cm (1 in) pieces
5 eggs
1 teaspoon Keens curry powder
1 handful parsley, mint or coriander (or a mix of all three if you want to get wild), chopped
¾ cup mayonnaise
Salt and pepper, to season

Boil or steam potatoes until cooked. Set aside.
Blanch peas and beans for a minute in boiling water. Set aside.
Boil eggs; place them in a small pot of water, bring it to the boil and then simmer for five minutes. Allow to cool and then peel and chop.
Now we’re done with all of the boiling of things we can let it all chill for a bit.
Once cooled, combine all ingredients except mayonnaise and season with a little salt and pepper.
Add mayonnaise to salad and mix well to combine.
Taste and adjust seasoning if necessary.

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