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Curried potato salad has always been my favorite way to bring color and comfort to the table without relying on heavy ingredients. This version lightens things up with yogurt while keeping all the bold flavor of curry and the sweetness of peas and red pepper. It is filling and vibrant and makes a great companion to grilled mains or as a vegetarian highlight on its own.
I first made this to lighten up a cookout spread and now it is a guaranteed crowd pleaser every summer gathering.
Ingredients
- Yellow or red potatoes: choose firm waxy ones that hold shape after cooking
- Salt: seasons both potatoes and dressing
- Mayonnaise: adds creaminess and depth
- Low fat yogurt: lightens the texture and adds tang
- Finely chopped onion: brings sharp aromatic contrast
- Dijon mustard: enhances flavor and binds dressing
- Curry powder: warm spices add signature taste
- Ground pepper: rounds out the seasoning
- Red bell pepper: adds crunch and color
- Frozen peas: bring sweetness and freshness
Step-by-Step Instructions
- Steam the Potatoes:
- Bring one to two inches of water to a boil in a saucepan fitted with a steamer basket. Add diced potatoes. Cover and steam for twelve to fifteen minutes until fork tender but not mushy.
- Cool the Potatoes:
- Spread cooked potatoes on a rimmed baking sheet in a single layer. Sprinkle with a quarter teaspoon salt and let cool for fifteen minutes.
- Prepare the Dressing:
- In a large bowl whisk together mayonnaise yogurt onion Dijon mustard curry powder pepper and remaining salt until smooth and blended.
- Mix Salad Together:
- Add cooled potatoes red bell pepper and thawed peas to the bowl. Toss gently until everything is evenly coated with dressing.
- Chill or Serve:
- Serve immediately at room temperature or refrigerate until chilled. The flavors deepen if it sits a bit before serving.
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My favorite part is how the curry and yogurt mingle. I remember serving this at my niece’s birthday and everyone asked for the dressing. It became a new family tradition.
Storage Tips
This salad holds well covered in the fridge for up to twenty four hours. Stir before serving and adjust seasoning if needed. Do not freeze it as the texture may suffer.
Ingredient Substitutions
You can use all mayo if preferred or swap in full fat Greek yogurt for extra protein. For a vegan version use plant based yogurt and vegan mayo.
Serving Suggestions
Serve alongside grilled meats or veggie kebabs. It pairs well with lentil patties or wraps and even fits beautifully in a brunch spread.
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Cultural Context
Curry spice blends have roots in South Asian cooking but have made their way into Western favorites like this salad. This fusion adds warmth and brightness to traditional cold sides.
Frequently Asked Questions About Recipes
- → Can I use different types of potatoes?
Yes, both yellow and red potatoes work well. Just make sure they’re waxy and hold their shape after steaming.
- → Is the salad spicy from the curry?
No, the curry powder adds warmth and depth without making it spicy. You can adjust the amount to taste.
- → Can I make this salad ahead of time?
Yes, it can be made up to a day in advance. Store it covered in the fridge and stir before serving.
- → What can I substitute for yogurt?
You can use more mayonnaise or a dairy-free alternative like coconut yogurt for a similar creamy texture.
- → How do I serve it—warm or cold?
It’s delicious both ways. Let it come to room temperature after mixing, or refrigerate and serve it cold.