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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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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