Curried Potato Salad (No Mayo)

5 from 92 votes

Curried potato salad is a variation of the classic potato salad, offering a delightful combination of flavors and textures. Tender, cubed potatoes are tossed with a vibrant yogurt dressing, creating a perfect balance of flavors. In my recipe, I am infusing the dressing with a curry oil tempering, creating a unique flavor profile. This curry potato salad is a perfect addition to cookouts, barbecues, or any casual gathering.

Prep Time10

Cook Time14

Total Time24

Course: Salad

Cuisine: American, Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings:

Calories: 162kcal

Author: Shilpa Kerur

Equipment

Ingredients

2 lb red potatoes
1 small red onion
½ cup celery diced
¾ cup yogurt (plain or Greek)
¼ cup cilantro
½ lemon
1 tablespoon yellow mustard
½ teaspoon salt (adjust as per taste)
½ teaspoon ground pepper

To make curry oil:

1 tablespoon olive oil
½ teaspoon mustard seeds
1 sprig curry leaves
2 teaspoon curry powder (use store-bought or homemade curry powder)

Instructions

Boil the potatoes:

Wash and peel the potatoes. Cut them into cubes.
Place them in a large pot and add cold water to cover them by one inch. Add a generous pinch of salt to the water.
Place the pot on high heat and bring it to a boil. Simmer and boil for 10-12 minutes until the potatoes are just cooked and fork-tender.
Strain the potatoes using a colander and set them aside.

Make the curry oil:

Place a small pan on medium heat and add one tablespoon of oil.
Once it heats, add mustard seeds and let them splutter.
Reduce the heat to low and add the curry leaves and curry powder. Saute for one minute so that the curry powder cooks through are releases flavor.
Turn off the heat and let the curry oil cool down slightly.

Make the dressing:

In a mixing bowl, combine together yogurt, curry oil, yellow mustard, lemon juice, salt, and pepper. Mix well.

Make the salad:

Place the potatoes, celery, red onions, and cilantro in a large mixing bowl.
Pour the dressing and mix gently. Check and adjust seasoning.
Let the salad rest for some time before serving so that the flavors can infuse.

Notes

Opt for waxy or semi-waxy potatoes such as red potatoes or Yukon Gold. These varieties hold their shape well after boiling, ensuring a sturdy texture in the salad.

When boiling potatoes, use a large pot or saucepan. This will prevent the potato cubes from bumping into each other, making them less intact.

Cook the potatoes just until they are tender when pierced with a fork. Be careful not to overcook them; they can become mushy and lose texture.

Allow the cooked potatoes to cool completely before cutting them and adding them to the dressing. Cooling prevents the potatoes from becoming too soft and helps them retain shape in the salad.

Nutrition