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!)Print
Curried Potato Salad
An Indian-inspired potato salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
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
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.
- Serving Size: 1/2 cup
- Calories: 145
- Fat: 7
- Carbohydrates: 19
- Fiber: 2.3
- Protein: 2.3
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