Potato salad with fruit, chicken and curry sauce
easy
60 mins
60 mins
Ingredients
- 700 g Potatoes
- 7-10 Tbsp Salt
- 100 g Spring onions
- 1 can(s) (580 ml) Pineapple Rings
- 1 can(s) (315 ml) Tangerines
- 20 g Butter or margarine
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp white pepper
- 1/2 (approx. 500 g) fried chicken
- 50 g Walnut halves
- 4 TABLESPOONS mayonnaise
- 150 g Fresh cream
- 1 TEASPOON medium hot mustard
- 1 TEASPOON Curry
- 1 TABLESPOON Brandy
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. In the meantime, clean and wash the onions and cut them into fine rings. Drain pineapple and mandarins. Collect the juice. Heat the fat in a pot, fry the onions for about 2 minutes, deglaze with juice and vinegar. Season with salt and pepper and let it boil down a bit. Peel and slice the potatoes and pour the hot marinade over them. Cover and leave to infuse for 1 hour. Remove chicken meat from the bones and cut into pieces. Halve the nuts. Cut pineapple rings into eight pieces. For the sauce, stir mayonnaise, crème fraîche and mustard until smooth. Season with salt, pepper, curry and brandy. Mix all ingredients with the sauce
- 2
Cutlery: Boda Nova
- 3
Bowl: Boda Nova
- 4
Marble board: Pogmoch
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