Curried Potato Salad

Curried potato salad

I woke up today thinking about lamb vindaloo — the vinegary, spicy curry with potatoes — but I don’t eat lamb anymore and then I realized what I really was craving was the salty vinegar-ness. I happened to have a boatload of potatoes from my CSA last week so curried potato salad is what’s for lunch! (But if you like, here is an easy lamb curry recipe from a couple years ago.)

Curried potato salad couldn’t be simpler and it scales well if you want to make it for a crowd. Because there’s no mayo or eggs, it is a great potato salad to make ahead and it travels like a champ. Adjust the serrano pepper to your liking; for a mild salad, remove the seeds and membranes or use a jalapeño instead.

I used a homemade curry powder that isn’t too hot, but is much “richer” than your standard America grocery store curry powders. If you’re using a less-intense curry powder, you may want to add another half teaspoon at the end. Same with the salt. Adjust to taste after mixing because you want this to be a well-seasoned potato salad. This salad is very good served warm or cold. (And also delicious with boiled eggs if you want to eat it as a meal.)

For more potato salad variations, try my spicy potato salad, sweet potato salad, or perfect potato salad recipe (the classic!)

Curried potato salad
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Curried Potato Salad

An Indian-inspired potato salad

  • Author: Hilah
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
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Ingredients

1 pound red potatoes

2 tablespoons neutral oil (I use safflower)

1 tablespoon white wine vinegar

1 1/2 teaspoons curry powder

1/2 teaspoon salt

2 tablespoons diced onion

1/2 serrano chile, minced (See notes above)

cilantro for garnish

Instructions

Scrub and rinse the potatoes. Cut into large chunks, about 1 1/2 inches. Place in a steamer basket over an inch of water, cover and steam for 10 minutes or until tender.

Meanwhile, whisk together everything else except cilantro in a large bowl.

When potatoes are cooked through, let cool until you can handle them, then cut into small 1/2-inch cubes and toss with the dressing. Mix gently until the dressing is fully absorbed into the potatoes. It should smell delicious.

Serve warm or cool, garnished with cilantro.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 145
  • Fat: 7
  • Carbohydrates: 19
  • Fiber: 2.3
  • Protein: 2.3

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