Best 10 Curried Potato Salad Recipes

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Seeking a tantalizing dish that seamlessly blends flavors and textures? Look no further than our extensive guide to curried potato salad recipes. This delightful culinary creation showcases the harmonious union of tender potatoes, aromatic spices, and a creamy, tangy dressing, resulting in a symphony of flavors that will leave your taste buds dancing. Whether you prefer a classic rendition or a contemporary twist, our curated collection offers a diverse range of recipes to suit every palate. Embrace the vibrant world of curried potato salad and embark on a culinary journey that promises to elevate your mealtimes to new heights of enjoyment.

Here are our top 10 tried and tested recipes!

CURRIED POTATO SALAD



Curried Potato Salad image

In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 pounds baby white potatoes, scrubbed
1 tablespoon plus 1 teaspoon salt
2 tablespoons white-wine vinegar
5 large eggs
1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
3 tablespoons curry powder
1 medium onion, thinly sliced into slivers
1/4 cup fresh cilantro, finely chopped

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
  • Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS



Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
  • Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED POTATO SALAD



Curried Potato Salad image

At home we are a curry fanatics.

Provided by Armando Sepulveda-Sheffield

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 5h

Yield 10

Number Of Ingredients 11

2 pounds red potatoes, peeled
2 eggs
1 cup mayonnaise
1 cup sour cream
2 red apples, cored and cut into 1/2-inch chunks
½ cup chopped red onion
¼ cup sweet pickle relish
2 stalks celery, diced
3 green onions, thinly sliced
1 tablespoon curry powder
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool, then cut into chunks.
  • While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • In a large salad bowl, whisk together the mayonnaise and sour cream until smooth, then stir in the apple chunks, red onion, pickle relish, celery, green onions, curry powder, and salt and pepper. Lightly stir in the potato chunks and eggs, toss to coat with dressing, cover the bowl, and chill at least 3 hours before serving.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.9 g, Cholesterol 55.7 mg, Fat 23.6 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 214.3 mg, Sugar 6.5 g

CURRIED CAULIFLOWER AND POTATO SALAD



Curried Cauliflower and Potato Salad image

Serve this smoky curried salad with sliced chicken or sandwiches.

Provided by Guy Fieri

Categories     HarperCollins     Salad     Side     Summer     Cauliflower     Potato     Cilantro     Spice     Celery     Curry     Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 16

3 cups roasted cauliflower florets
3 cups roasted Red Bliss potatoes
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3/4 cup diced roasted red bell peppers
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 small red onion, julienned
1/2 cup thinly sliced celery
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup finely sliced green onions (white and light green parts), for garnish

Steps:

  • Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
  • In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
  • Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
  • Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

CURRIED POTATO AND PEA SALAD



Curried Potato and Pea Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 pounds new potatoes, unpeeled
2 teaspoons salt
1 10-ounce box frozen peas, thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
3 scallions, sliced into thin rounds, including some green

Steps:

  • Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
  • In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 4 grams

CURRIED POTATO SALAD



Curried Potato Salad image

Make and share this Curried Potato Salad recipe from Food.com.

Provided by Spice Boy

Categories     < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

5 lbs yukon gold potatoes
4 eggs, hard boiled (Two should be chopped and the other two sliced for garnish.)
1/2 cup plus 2 tablespoons peanut oil
1 cup cashews, raw and unsalted
1 cup chopped onion
1 cup chopped celery (about 4 large stalks. Retain the leaves for garnish if desired)
2 fresh chili peppers (One seeded and diced, the other cut into rings for garnish)
4 garlic cloves, peeled and thinly sliced
2 teaspoons fresh ginger, grated
2 tablespoons Madras curry powder
1 tablespoon turmeric
1/2 teaspoon cayenne pepper (optional, more or less as desired)
1 teaspoon sugar
1/2 cup fresh parsley, chopped
salt and pepper
1/2 cup mayonnaise (or more to taste)
1 tablespoon paprika (optional, for garnish)

Steps:

  • Wash and peel the potatoes. Boil in a large pot of salted water until cooked, approximately 20 minutes.
  • Meanwhile, heat 2 T. peanut oil in a large skillet over medium-high heat. Stir-fry the cashews until they are toasted and slightly browned, about 5 minutes. Remove the cashews, season them with salt and pepper, and set aside.
  • Add the remaining oil to the pan and heat it to medium. Add the celery and onion and saute until the vegetables are almost tender, about 8 minutes. Add one chile pepper (the other is reserved for garnish), garlic, ginger, curry powder, tumeric, and cayenne. Saute the mixture until the spices are toasted and the garlic is cooked, about 2 minutes. Remove from heat and stir in the sugar and 1/2 of the cashews, reserving the other half for garnish.
  • When the potatoes are cooked through, drained, and cool enough to handle (but still warm), cut them in half and then into half-rounds. Toss the warm potatoes with the warm curry mixture. Allow the potatoes to cool thoroughly.
  • Gently stir in the chopped egg, 1/4 Cup chopped parsley (reserving the other 1/4 Cup for garnish), mayonnaise, and salt and pepper. Taste for seasoning and adjust accordingly. Add more mayonnaise if the mixture is too dry.
  • Garnish with the remaining ingredients: one sliced chile pepper, 1/2 Cup toasted cashews, 2 sliced eggs, 1/4 Cup chopped parsley, and the reserved celery leaves. Sprinkle with paprika if desired.

POTATO SALAD WITH CURRIED MAYO



Potato Salad With Curried Mayo image

This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Recipe #141533), which is printed in the 'Good Food Magazine' (January 2003).

Provided by tigerduck

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 3/4 lbs salad potatoes, such as Charlotte, halved if large (1.25 kg)
1 bunch spring onion
1 tablespoon peanut oil or 1 tablespoon sunflower oil
1 teaspoon black mustard seeds, plus extra to serve
1 tablespoon madras curry paste
200 g low-fat plain yogurt (7oz)
4 tablespoons mayonnaise
4 sticks celery, thickly sliced

Steps:

  • This salad can be made up to a day ahead.
  • Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
  • While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
  • Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you may want to keep skins on salad potatoes, but for entertaining or if you have the time (yes, it's worth it!) it's ten minutes well spent to remove them - the take on the flavour of the dressing more easily and they look better.
  • Chop all but two of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
  • TO SERVE:.
  • Remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

Nutrition Facts : Calories 194.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 2.9, Sodium 100.7, Carbohydrate 34.6, Fiber 3.8, Sugar 6.8, Protein 4.6

CURRIED SWEET POTATO SALAD



Curried Sweet Potato Salad image

Shake up your summer menu with this salad that keeps prep simple but goes beyond simple taste. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 lb sweet potatoes, peeled and cut into 3/4-inch chunks
3 tablespoons chopped pecans
1/2 cup Yoplait® Original fat-free plain yogurt
2 tablespoons light mayonnaise
2 tablespoons packed brown sugar
1/2 teaspoon curry powder
1/8 teaspoon salt
1 cup canned pineapple tidbits in juice, drained
3 green onions, sliced

Steps:

  • In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
  • Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
  • In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

ROASTED CURRIED APPLE POTATO SALAD



Roasted Curried Apple Potato Salad image

Categories     Salad     Potato     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 10

2 pounds red potatoes, halved and quartered
2 tablespoons extra-virgin olive oil
1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
3 cups curly kale leaves, torn
Dressing:
3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
3 tablespoon Dijon mustard
1 tablespoon curry powder
2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
1 tablespoon fennel or caraway seeds (optional)

Steps:

  • Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
  • Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
  • While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
  • Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!

CURRIED POTATO SALAD



CURRIED POTATO SALAD image

Categories     Fruit     Vegetable     Side     Freeze/Chill     Vegetarian

Yield 12

Number Of Ingredients 10

5 lbs yukon gold potatos, peeled and cut into chunks
3 ripe mangoes; peeled and cut into small pieces
1/2 large red onion, finely chopped
3/4 cup fresh cilantro, roughly chopped
1 1/2 cup Hellman's mayonaise
1 lime
2 tablespoons curry powder
1 tablespoon cumin powder
1/2 teaspoon cayenne pepper
Salt and pepper, to taste

Steps:

  • Place the potato chunks into a large pot of cold water; bring to a boil and cook until potatoes are just tender. Drain immediately and fill pot with cold water to stop the cooking. Meanwhile, combine mango pieces, onion, and cilantro in a large bowl. In a small bowl, prepare the dressing: combine mayonaise, curry, cumin, and cayenne. Remove the zest of the lime, mince finely and add to mayo mixture. Juice the lime and add all the juice to the dressing; stir well. Cut the potatoes into cubes, add to the fruit mixture. Pour the dressing over and toss well to cover completely. Season with salt and pepper as desired. Chill salad, covered, until cold - at least 1.5 hours.

Tips:

  • For the best flavor, use Yukon Gold or red potatoes.
  • Boil the potatoes until they are tender but still hold their shape.
  • Do not overcook the potatoes, or they will become mushy.
  • While the potatoes are cooking, prepare the dressing.
  • Use a good-quality mayonnaise for the dressing.
  • Add a little bit of Dijon mustard to the dressing for a bit of a kick.
  • Season the dressing with salt and pepper to taste.
  • Once the potatoes are cooked, drain them and let them cool slightly.
  • Add the potatoes to the dressing and stir to coat.
  • Add the celery, onion, and hard-boiled eggs to the potato salad.
  • Stir everything together until well combined.
  • Serve the potato salad immediately, or chill it for later.

Conclusion:

Curried potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a healthy and filling meal. With its creamy dressing, tender potatoes, and crunchy vegetables, curried potato salad is sure to be a hit with everyone who tries it.

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