Curried Potato Salad

What you need:

  • 8 new potatoes – washed – cut in half

  • 200 mls of water

  • 10gs of salt

  • 10g turmeric

  • 1 g ground cardamom

  • 100g of chicken skin – trimmed

  • 1 tsp of chilli flakes

  • For the Curried Mayo

  • 4 tbsp of mayonnaise

  • 1 tsp turmeric

  • ½ tsp garlic powder

  • 1 tsp chopped coriander

  • ½ a red onion sliced



  1. Set your water bath or circulator to 86C and set your oven to 180°C

  2. To make your curried brine, use a suitable sized pan and combine the water, salt, turmeric, cardamom and bring it to the boil then allow to cool

  3. Place the potatoes into a pouch along with the brine, vacuum and seal the pouch

  4. Cook the potatoes for 1 ½ hours or until firm

  5. Place the chicken skin on a tray, season and place into the oven for about 15 – 20 mins until golden and crisp. Once cooked allow to cool

  6. Once cooked, remove from the bath, allow to cool then strain off the potatoes

  7. With the remaining ingredients, place them in a bowl for the curried mayo, then add the potatoes and mix well

  8. To serve, place the curried potato salad in a serving bowl, crush the chicken skin on top and sprinkle on your chilli flakes


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