This creamy curried potato salad is a tasty twist on the classic. With tender potatoes, zesty curry, and a touch of sweetness, it’s full of flavor and fun!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are perfect for this recipe because they’re creamy and buttery. Red potatoes can work as well. For a lower-carb option, consider using cauliflower florets instead!
Mayonnaise and Yogurt: Mayonnaise gives creaminess while Greek yogurt adds a tangy kick. You can use vegan mayo and dairy-free yogurt if needed. I sometimes mix in some avocado for a healthier twist!
Curry Powder: This is key for flavor. Adjust the amount based on your spice preference. If you don’t have curry powder, try garam masala or a mix of turmeric and cumin.
Vegetables: Celery and red onion add crunch and flavor. You could swap them with diced bell peppers or green onions if you prefer a bit of sweetness or milder flavor.
How Do I Ensure My Potatoes Are Perfectly Cooked?
Getting the potatoes just right is important for texture. To cook them perfectly, follow these tips:
- Cut potatoes into uniform sizes so they cook evenly.
- Start with cold water. This helps potatoes heat gradually and cook through without getting mushy.
- Check doneness by piercing with a fork. They should be tender but not falling apart.
- Drain them well; excess water can make the salad soggy. Let them cool before adding to the dressing.
Feel free to mix and match these ingredients to make it your own! Enjoy your creamy curried potato salad!
How to Make Creamy Curried Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds (about 900g) Yukon Gold or red potatoes, cut into bite-sized pieces
- 2 celery stalks, finely chopped
- 1/2 small red onion, finely diced
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh cilantro or parsley, chopped (optional)
For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 to 2 tablespoons curry powder (adjust to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This creamy curried potato salad takes about 15 minutes to prepare and cook the potatoes, plus at least 1 hour for chilling in the refrigerator. Overall, you’ll spend roughly 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the bite-sized potato pieces in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, cook the potatoes for about 10 to 15 minutes, or until tender when pierced with a fork. Drain the potatoes well and let them cool slightly.
2. Preparing the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), curry powder, Dijon mustard, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy. If you love curry, feel free to adjust the amount to suit your taste!
3. Combine and Toss:
Add the slightly warm potatoes to the bowl with the dressing. Also, toss in the chopped celery, diced red onion, and hard-boiled eggs if you’re using them. Gently mix everything together until the potatoes and veggies are well coated with the dressing.
4. Chill and Serve:
To let the flavors blend together beautifully, cover the potato salad with plastic wrap or a lid and chill it in the refrigerator for at least 1 hour before serving. This is the time when the salad really comes into its own!
5. Finish with Fresh Herbs:
Just before serving, sprinkle the chilled potato salad with fresh chopped cilantro or parsley for a lovely finish and extra flavor. Serve it cold and enjoy your delicious creamy curried potato salad!
And there you go! This dish is a lovely addition to any picnic, barbecue, or family gathering. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work best for their creamy texture, you can use other types like baby potatoes or even russets. Just make sure they’re cut into uniform pieces for even cooking.
How Can I Make This Recipe Vegan?
To make a vegan version, substitute the mayonnaise and Greek yogurt with vegan mayonnaise and dairy-free yogurt. For added creaminess, you could also use mashed avocado!
Can I Make This Salad Ahead of Time?
Yes, this salad can be made a day in advance! Just store it in an airtight container in the refrigerator. The flavors often develop even more overnight, making it a great make-ahead dish!
What’s the Best Way to Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. If the salad seems a bit dry after refrigeration, stir in a little extra mayonnaise or yogurt before serving to refresh it.
