Curried Potato Salad

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An Indian-inspired potato salad



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.


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