Author Notes
I love potato salad -- mayonaisey, vinagery, sweet, crunchy, big chunk, small chunk, any chunk potato salad. I love curry -- mustardy, salty, cuminy, creamy curry. Let's have a picnic wedding! —thrifty shopalot
Continue After Advertisement
Ingredients
- Curry Potato Salad
-
2 pounds
Yukon Gold potatoes, peeled and 1/2-inch diced
-
1 dash
white vinegar
-
salt and pepper to taste
-
1 tablespoon
olive oil
-
1 tablespoon
curry powder (recipe follows)
-
2
red onion, minced
-
3 tablespoons
white vinegar
-
1/2 cup
plain yogurt, drained in a cheesecloth-lined hand strainer
-
1/2 cup
mayonnaise
-
1/4 cup
French feta, crumbled
-
2 tablespoons
cilantro or parsley, chopped fine
- Curry Powder
-
1 tablespoon
salt
-
1 tablespoon
cumin seeds
-
2 teaspoons
mustard seeds
-
1 tablespoon
turmeric
-
1 tablespoon
coriander seeds
-
1/2 teaspoon
cayenne pepper
Directions
- Curry Potato Salad
-
Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.
-
Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.
-
Add olive oil to small fry pan over medium-low heat.
-
Add curry powder to olive oil and cook 5 -10 minutes to release flavors.
-
Add onion to curry oil and cook until soft, about 10 minutes.
-
Add remaining vinegar to pan and stir, deglazing if necessary.
-
In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.
-
Add warm potatoes and cilantro or parsley to curry dressing and gently combine.
-
Refrigerate for 1 - 24 hours; serve cold or at room temperature.
- Curry Powder
-
Grind all ingredients together until fine. Store in a jar for up to one year.
See what other Food52ers are saying.