Make Ahead

Judi's Curry Potato Salad

May 26, 2010
0 Stars
  • Serves 8
Author Notes

This potato salad has been a long standing tradition in my family, originating from my mother. My two sisters and I have been making it for years. And it seems each of us has adapted it to our specific palettes as well should you. There is a balance of the bite from the curry with the sweet of the sugar which should allow ample room for you to experiment. We love this as a side dish to any barbecue dish. —jlffool

  • Salad
  • 6 red or yukon gold potatoes - medium large
  • 6 eggs - hard boiled
  • 1/2 cup chopped vidalia onion
  • 2 tablespoons minced Italian parsley leaves
  • Dressing
  • 1 cup mayonnaise
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon curry powder
  • S&P to taste
In This Recipe
  1. Boil potatoes until almost tender. Potatoes will continue to cook during cool down.
  2. Coarsely slice potatoes and eggs in mixing bowl. Add onions.
  3. In a small mixing bowl, mix mayo, vinegar, sugar and curry powder thoroughly (no lumps). Add parsely. Pour dressing over potato/egg mixture.
  4. Season with salt and pepper to taste.
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