Curried Potato Salad (Printable Recipe)
Colorful curried potato with yogurt, bell pepper and peas. Served warm or chilled.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 1/2 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
02 -
3/4 teaspoon salt, divided
03 -
1/2 cup mayonnaise
04 -
1/2 cup low-fat plain yogurt
05 -
1/4 cup finely chopped onion
06 -
2 tablespoons Dijon mustard
07 -
2 to 3 teaspoons curry powder
08 -
1/2 teaspoon ground pepper
09 -
1 medium red bell pepper, chopped
10 -
3/4 cup frozen peas, thawed
# Steps to Follow:
01 -
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the diced potatoes, cover, and steam until tender, about 12 to 15 minutes.
02 -
Spread the cooked potatoes in a single layer on a rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and let cool for 15 minutes.
03 -
In a large bowl, whisk together mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper, and the remaining 1/2 teaspoon salt.
04 -
Add the cooled potatoes, chopped bell pepper, and thawed peas to the bowl. Stir thoroughly to coat all ingredients evenly.
05 -
Serve the salad at room temperature or refrigerate until cold before serving.
# Extra Tips:
01 -
This dish can be made ahead and stored covered in the refrigerator for up to 1 day.
02 -
For easier cleanup, line your baking sheet with foil before spreading the potatoes.