This coronation potato salad has all the flavours of the classic coronation chicken, in a delicious new form. Soft, buttery potatoes are mixed with that lovely sweet, spicy creamy coronation sauce to make a wonderful make-ahead salad, perfect for garden parties, picnics or barbecues. Plus, it takes just 25 minutes.
I’ve gotten quite into potato salads recently. I always remember the one my nana used to make back home in New Zealand and it just takes me immediately back to summer barbecues on her deck. They feel a bit nostalgic to me, and they’re utterly delicious. This version, which really came about because I had some leftover coronation sauce, is a real winner and already becoming a new classic for me.
Coronation chicken was the official recipe released for Queen Elizabeth II’s coronation in 1953 and it’s since become an absolute British classic. Essentially, it’s a creamy, curried mayo-based sauce tossed through shredded, cooked chicken. It’s great stuffed into sandwiches and a fab way to use up roast chicken. Pairing that creamy, sweet and spicy sauce with potatoes is a fun twist on the classic and makes a wonderful, easy make-ahead salad.
There are just nine ingredients you’ll need here, and nothing is tricky to find.
- Coronation sauce. My version makes a couple of little tweaks from the classic. It still uses curry powder, ground turmeric and sultanas, but I’m swapping mango chutney for sweet chilli jam, adding flaked almonds and using garlic aioli to amp up the flavour. I love to use my egg-free aioli here (it also makes it vegan), but you can use regular aioli or the traditional mayo. You could also use half aioli and half Greek yogurt, and swap sultanas for another dried fruit (apricots or mangoes are great). Swap the flaked almonds for chopped or crushed almonds, cashews, walnuts, pistachios, hazelnuts or even dukkah, or, keep it nut-free by using pumpkin (pepita seeds or sunflower seeds).
- Baby potatoes. It’s important to use a waxy potato here because they keep their shape well after cooking, so new potatoes, Jersey Royals or Charlotte potatoes are the ones to go for.
- Mint. I love the freshness mint leaves bring here, but you could use coriander (cilantro), flat-leaf parsley or spring onions (scallions). Or use a mix.
How to make it
Get your potatoes into a large pot with a good amount of salt. The secret to great, well-seasoned potato salad is cooking them in properly salted water, so don’t skimp on this. Bring the water to a boil and then simmer them for 15 minutes, until you can pierce them easily with a fork. Drain and leave to cool. Add your coronation sauce ingredients to a small bowl and mix to combine well.
Add the cooled, drained potatoes, coronation sauce and herbs to a mixing bowl and toss to combine well. You want to make sure every potato is covered. Then just transfer to a serving plate, top with a little more mint and serve.
Got a question?
It will last for five days in an airtight container in the fridge, so it keeps really well. It’s a great one to make in advance if you’re looking for something to take along to barbecues or picnics. Serve it cold or at room temperature.
You want to go for waxy potatoes for this recipe – keep away from the fluffy types you’d use for roast potatoes (like Maris Piper or King Edward). New potatoes, baby potatoes and Jersey Royals are ideal.
You could replace them with another dried fruit like apricots or mangoes – they both work really well here.
Yes! Just swap the almonds for pumpkin (pepita) seeds or sunflower seeds.
Hosting (or heading to) a coronation party?
25 Make-Ahead Recipes for a Coronation Party
If you’re hosting, or going to, a party to mark the coronation of King Charles III, these 25 recipes will give you fab ideas of what to take along.
From the official coronation quiche (and a mini version) to seasonal salads, quick dips and a twist on the classic coronation chicken, all these ideas can easily be made ahead of time and will transport well.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print