INGREDIENTS
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COOKED POTATOES
300g Charlotte potatoes, washed and scrubbed
4 cloves garlic, bashed
3 litres cold water
40g salt
Few sprigs of mint
1 tsp curry powder
½ tsp turmeric
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CURRIED MAYONNAISE
(Can also be shop-bought if preferred)
2 egg yolks
1 tbsp Dijon mustard
1 tbsp white wine vinegar
400ml vegetable oil
8 turns milled black pepper
4g salt
2 tsp water
1 tsp curry powder
Large pinch turmeric
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ASSEMBLY
Cooked potatoes (from above)
200g curried mayonnaise
1 tin chickpeas, drained
2 tbsp chopped gherkins or cornichons
1 tsp chopped coriander
1 charred green pepper, peeled and finely diced
Large pinch curry powder
Large pinch turmeric
2g coarse sea salt
12 turns milled black pepper
Method
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COOKED POTATOES
Place the potatoes, garlic, mint sprigs, curry powder and turmeric into a pan with the cold water and salt.
Slowly bring to a simmer and cook for 20–30 minutes, until just tender (depending on size).
When nearly cooked, remove from the heat and leave the potatoes to cool at room temperature in the cooking liquid to absorb more flavour.
Drain well and allow to dry.
Cut the potatoes in half and set aside.
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CURRIED MAYONNAISE
Place the egg yolks, mustard, vinegar, salt and pepper into a Magimix bowl.
Blend for 2–3 minutes until emulsified.
Slowly add the vegetable oil while whisking continuously.
Add a little water if the mayonnaise becomes too thick.
Finish by mixing in the curry powder and turmeric, then check seasoning.
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ASSEMBLY
Place the mayonnaise into a large bowl.
Add the chickpeas, gherkins, coriander, diced green pepper, curry powder, turmeric and seasoning.
Fold in the cooked potatoes gently to avoid breaking them.
Check seasoning and adjust if needed before serving.