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!)