Tis’ the season for salads galore, and you guys loved our recent honey mustard potato salad, so we thought we’d bring you another twist on a classic British favourite! This coronation potato salad is the perfect balance of tang, spice, and crunch from the fresh spring onions – it’s certainly going to be a staple for our house this summertime.
We love prepping a hearty potato salad during the week; serve with grilled chicken for a quick dinner, or on its own with a handful of rocket at lunchtime. What’s more, this salad is completely nut-free, and can be made vegan if required, making it the perfect dish to bring along to a BBQ!
Read on for the full recipe!
Method
Follow these steps to make our Coronation Potato Salad
Start by washing the baby potatoes thoroughly and chopping any larger ones in half (bite-sized pieces are best). Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, which takes about 15-20 minutes.
The dressing is a classic coronation chicken dressing, made by combining mayonnaise, medium curry powder, ground cinnamon, mango chutney, and a few sultanas. Once combined, taste and adjust the seasoning accordingly (if you like a kick, add a dash more curry powder). Then, thin out the dressing with a few spoonfuls of water, as this helps to evenly coat the potatoes.
Add the cooled potatoes to the bowl with the dressing, and add in your finely chopped spring onions (keeping some aside for garnish). Toss everything together until the potatoes are evenly coated with the coronation sauce.
For the best flavour, cover the coronation potato salad and refrigerate for at least an hour before serving. This allows the flavours to meld together.
When you’re ready to serve, add your coronation potato salad to a serving bowl or platter, before topping with nigella seeds and your remaining spring onions. The salad goes gorgeously with grilled chicken or a posh sandwich!
Summer Recipes From Savery Grazing
If you’re seeking more easy side-dish ideas, we have loads of BBQ-friendly recipes on our website which are quick, delicious, and meal-prep friendly.
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Frequently Asked Questions
Can I Make Coronation Potato Salad Ahead of time?
Yes, you can! In fact, this coronation potato salad tastes even better the next day as the flavours have more time to meld. Simply prepare the salad (without the garnishes for now) and keep it covered in the refrigerator until you’re ready to eat. Garnish just before serving to keep the spring onions and nigella seeds crunchy!
Is There a Substitute For Mango Chutney?
If you don’t have mango chutney on hand, apricot preserves or a mild peach chutney can be used as a substitute. They will provide a similar sweetness and texture.
If you’re looking for an easy peach jam recipe, check out the Peach & Rosemary Jam on our food blog! If you’re short on time, a pre-made coronation sauce, like this one for M&S, would be perfect.
How Long Can I Store the Coronation Potato Salad?
Stored in an airtight container in the refrigerator, coronation potato salad will keep for up to 3 days, so it is perfect for making ahead of a BBQ, or for lunch during a busy working week. Be sure to give it a good stir before serving if it has been sitting for a while.
What’s the Story Behind Coronation Chicken?
Coronation chicken was specially created for the coronation banquet of Queen Elizabeth II in 1953. The dish was developed by Constance Spry, a florist and author, and Rosemary Hume, a chef and founder of the Cordon Bleu Cookery School in London. Instead of the classic chicken, we’ve instead used potatoes in this recipe.
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