Best 3 Curry Potato Salad Recipes

Curry Potato Salad is a flavor-packed dish that combines the classic flavors of curry powder with the hearty goodness of potatoes. It's a perfect side dish for potlucks, picnics, or any summer gathering. With its vibrant yellow hue and creamy texture, this salad is sure to be a hit. It's also a breeze to make, requiring just a few simple ingredients and a little time to chill. So get ready to elevate your next meal with this delicious and easy-to-make recipe for Curry Potato Salad.

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GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Grilled Pork Tenderloin and Curry Potato Salad image

Provided by Eddie Jackson

Categories main-dish

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 24

Ingredients

10 to 15 red potatoes
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1 teaspoon sweet relish
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
A few green onions, finely diced
Curry powder, for seasoning
Garlic powder, for seasoning
A few dashes of white wine vinegar
2 hardboiled eggs, chopped
Cayenne pepper, for seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 1/4 pounds each)

Steps:

For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
For the pork: Prepare a grill for medium heat.
Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
Serve the pork with the potato salad.

CURRY POTATO SALAD

Curry Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt.

CURRY POTATO SALAD

CURRY POTATO SALAD image

Categories Salad Potato Side Sauté Vegetarian Quick & Easy

Yield 8 servings +/-

Number Of Ingredients 8

Ingredients

3 lb bag red potatoes
1 onion, chopped
3 cloves garlic, chopped fine (optional)
2 tbsp oil (olive or canola)
2 tbsp mustard seeds
1 tsp sweet curry
1 tsp hot curry
2 cups non-fat plain yogurt

Steps:

Boil potatoes in salted water until still firm, but able to pierce with a fork (so that potatoes keep their shape in salad). Let potatoes cool, then slice into bite-sized pieces. [Can peel potatoes or leave skin on for greater nutrition, flavor]. Heat oil in large saute pan. Add mustard seeds and heat until seeds just start to pop. Add garlic and onions and saute until onions begin to soften (about 5 minutes). Stir in curry spices. Add in potatoes and toss gently to mix in with spices, but avoid over-stirring, which may break up potatoes. Saute potatoes until lightly browned about 15 minutes, mixing frequently. Salt and pepper to taste. Remove potatoes from heat and allow to cool at least 20 minutes. Stir in yogurt. May be served warm immediately after preparation, or as cold potato salad up to a week after making. After browning potatoes,

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Golds or fingerlings, hold their shape better than starchy potatoes, such as Russets, and are less likely to fall apart when boiled.
Boil the potatoes until tender: The potatoes should be cooked through but still firm enough to hold their shape.
Cool the potatoes before dressing: This will help the potatoes absorb the dressing better.
Use a flavorful dressing: The dressing is what makes the potato salad, so be sure to use one that you enjoy. There are many different recipes for curry potato salad dressing, so feel free to experiment until you find one that you like.
Add some crunch: Adding some crunchy vegetables, such as celery, carrots, or radishes, will add texture and flavor to the potato salad.
Chill the potato salad before serving: This will help the flavors meld together and will make the potato salad more refreshing.

Conclusion:

Curry potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a new potato salad recipe, give curry potato salad a try. You won't be disappointed!