Curry Potato Salad Recipe

Name: Curry Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Potato Salad; 2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced; 1 dash white vinegar; salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon curry powder (recipe follows); 2 red onion, minced; 3 tablespoons white vinegar; 1/2 cup plain yogurt, drained in a cheesecloth-lined hand strainer; 1/2 cup mayonnaise; 1/4 cup French feta, crumbled; 2 tablespoons cilantro or parsley, chopped fine; Curry Powder; 1 tablespoon salt; 1 tablespoon cumin seeds; 2 teaspoons mustard seeds; 1 tablespoon turmeric; 1 tablespoon coriander seeds; 1/2 teaspoon cayenne pepper

Servings: persons

Curry Potato Salad
2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced
1 dash white vinegar
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon curry powder (recipe follows)
2 red onion, minced
3 tablespoons white vinegar
1/2 cup plain yogurt, drained in a cheesecloth-lined hand strainer
1/2 cup mayonnaise
1/4 cup French feta, crumbled
2 tablespoons cilantro or parsley, chopped fine
Curry Powder
1 tablespoon salt
1 tablespoon cumin seeds
2 teaspoons mustard seeds
1 tablespoon turmeric
1 tablespoon coriander seeds
1/2 teaspoon cayenne pepper

1
Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.
2
Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.
3
Add olive oil to small fry pan over medium-low heat.
4
Add curry powder to olive oil and cook 5 -10 minutes to release flavors.
5
Add onion to curry oil and cook until soft, about 10 minutes.
6
Add remaining vinegar to pan and stir, deglazing if necessary.
7
In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.
8
Add warm potatoes and cilantro or parsley to curry dressing and gently combine.
9
Refrigerate for 1 - 24 hours; serve cold or at room temperature.
10
Grind all ingredients together until fine. Store in a jar for up to one year.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Curry Potato Salad, 2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced, 1 dash white vinegar, salt and pepper to taste, and more.

Yes, Curry Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Potato Salad

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