Coronation Salad

The famous salad dressing used in this salad was created especially for the coronation dinner of Queen Elizabeth II. 

It is a wonderful accompaniment to hard-boiled eggs and vegetables.

This recipe uses cucumber and radishes with potatoes, but grilled courgettes, avocado and dried fruit, such as apricots, apples, peaches and pears also work well with new potatoes.

Ingredients:

450g new potatoes

45ml French Dressing

3 spring onions, chopped

Sea salt and freshly ground black pepper

6 eggs, hard-boiled and halved

Frilly lettuce leaves

¼ English cucumber, cut into thin strips

6 large radishes, sliced

1 carton of salad cress

For the Dressing:

30ml olive oil

1 small onion, chopped

15ml mild curry powder 

..... or 10ml medium curry powder and 5ml turmeric

10ml tomato purée

30ml lemon juice

30ml sherry

300ml mayonnaise

150ml plain yoghurt

Method:

Boil the potatoes in salted water until tender. Drain them and transfer them to a large bowl. Toss in the French dressing while they are still warm. Stir in the spring onions and seasoning and allow to cool thoroughly.

Meanwhile make the dressing:

Heat the oil in a small saucepan and fry the onions for 3 minutes, until soft. Stir in the curry powder and fry for a further minute. Remove from the heat and mix in all the other dressing ingredients.

Stir the dressing into the potatoes and add the eggs. Place the potatoes in the fridge to chill for about 30 minutes.

Line a serving platter with lettuce leaves and pile the salad in the centre. Scatter over the cucumber, radishes and cress.