Curried Potato Salad
Elevate your potato salad game with this vibrant and creamy Curried Potato Salad! This recipe transforms classic potato salad into a flavor-packed dish with aromatic curry powder, a touch of turmeric, and a hint of sweetness from honey. Baby potatoes are tossed with a luscious Greek yogurt and mayonnaise dressing, complemented by crunchy celery, zesty red onion, and fresh herbs like cilantro and green onions. A squeeze of lemon juice ties everything together, creating a balanced, irresistible side dish. Perfect served warm, chilled, or at room temperature, this curried potato salad is a versatile and eye-catching addition to your next potluck, barbecue, or weeknight meal. Healthy, satisfying, and easy to prepare, it's sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon salt
- 1 cup plain Greek yogurt
- 0.5 cup mayonnaise
- 2 teaspoons curry powder
- 0.5 teaspoon ground turmeric
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 0.5 cup red onion, finely diced
- 0.5 cup celery, finely chopped
- 0.25 cup fresh cilantro, chopped
- 2 green onions, sliced
- 0.25 teaspoon black pepper
- 0.25 teaspoon optional garnish: paprika
Instructions
Place the baby potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium-high heat, reduce the heat to a simmer, and cook the potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into halves or quarters, depending on their size.
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, curry powder, turmeric, honey, and lemon juice until smooth.
Add the cooked and cut potatoes to the bowl with the dressing and gently toss to coat them evenly.
Mix in the red onion, celery, cilantro, and green onions until evenly distributed throughout the salad.
Season the salad with black pepper, adjusting to taste. Add a pinch of salt if needed.
Transfer the potato salad to a serving dish. If desired, sprinkle with a dash of paprika for garnish.
Serve the curried potato salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 39.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4758 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
