Best Curried Potato Salad Recipes

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CURRIED POTATO SALAD



Curried Potato Salad image

In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 pounds baby white potatoes, scrubbed
1 tablespoon plus 1 teaspoon salt
2 tablespoons white-wine vinegar
5 large eggs
1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
3 tablespoons curry powder
1 medium onion, thinly sliced into slivers
1/4 cup fresh cilantro, finely chopped

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
  • Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

POTATO SALAD WITH CURRIED MAYO



Potato salad with curried mayo image

This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day

Provided by Sara Buenfeld

Categories     Buffet, Side dish, Snack

Time 35m

Number Of Ingredients 8

1 ¼kg salad potato , such as Charlotte, halved if large
bunch of spring onions
1 tbsp groundnut or sunflower oil
1 tsp black mustard seed , plus extra to serve
1 tbsp Madras curry paste
200g tub low-fat natural yogurt
4 tbsp mayonnaise
4sticks celery , thickly sliced

Steps:

  • Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
  • While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
  • Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
  • Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
  • To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS



Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
  • Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED CAULIFLOWER AND POTATO SALAD



Curried Cauliflower and Potato Salad image

Serve this smoky curried salad with sliced chicken or sandwiches.

Provided by Guy Fieri

Categories     HarperCollins     Salad     Side     Summer     Cauliflower     Potato     Cilantro     Spice     Celery     Curry     Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 16

3 cups roasted cauliflower florets
3 cups roasted Red Bliss potatoes
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3/4 cup diced roasted red bell peppers
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 small red onion, julienned
1/2 cup thinly sliced celery
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup finely sliced green onions (white and light green parts), for garnish

Steps:

  • Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
  • In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
  • Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
  • Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

CURRIED POTATO SALAD



Curried Potato Salad image

At home we are a curry fanatics.

Provided by Armando Sepulveda-Sheffield

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 5h

Yield 10

Number Of Ingredients 11

2 pounds red potatoes, peeled
2 eggs
1 cup mayonnaise
1 cup sour cream
2 red apples, cored and cut into 1/2-inch chunks
½ cup chopped red onion
¼ cup sweet pickle relish
2 stalks celery, diced
3 green onions, thinly sliced
1 tablespoon curry powder
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool, then cut into chunks.
  • While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • In a large salad bowl, whisk together the mayonnaise and sour cream until smooth, then stir in the apple chunks, red onion, pickle relish, celery, green onions, curry powder, and salt and pepper. Lightly stir in the potato chunks and eggs, toss to coat with dressing, cover the bowl, and chill at least 3 hours before serving.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.9 g, Cholesterol 55.7 mg, Fat 23.6 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 214.3 mg, Sugar 6.5 g

CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION



Curried Cauliflower and Potato Salad with Cilantro Emulsion image

Provided by Richard Blais

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)
1/4 cup melted ghee
3 tablespoons curry powder
1 tablespoon plus 2 teaspoons salt, plus more to taste
1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered
2 tablespoons white wine vinegar
1 cup fresh or frozen and thawed peas
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1 small white onion, finely diced
Cilantro Emulsion, recipe follows
Freshly ground pepper, to taste
1 egg
1 teaspoon salt, plus more to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 tablespoon fresh minced ginger
1 clove garlic, minced
1/4 teaspoon white pepper
1 cup olive oil

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
  • Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
  • Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
  • For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
  • Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
  • Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

CURRIED EGG & POTATO SALAD



Curried Egg & Potato Salad image

Time has past for the long summer days, afternoons around a pool and evening BBQ's with friends and family, but will soon return!! Remember that eggs are a delicious and nutritious addion to any summer menu. Check out "Judy's" spin for a different recipe for on a popular classic. I got this recipe from Get Cracking!!

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs
4 medium potatoes, chopped into small cubes
2 medium apples, chopped
2/3 cup celery, chopped
1/3 cup green onion, chopped
1/3 cup nonfat yogurt or 1/3 cup sour cream
1/4 cup low-fat mayonnaise
1 tablespoon vinegar
2 teaspoons mild curry powder (to taste)
salt
pepper

Steps:

  • Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
  • Cook potatoes 5-7 minutes or until tender; drain well.
  • In a large bowl combine eggs, potatoes, apple, celery and onion.
  • Whisk together dressing ingredients in small bowl.
  • Pour dressing over potato mixture and fold to coat well.
  • Cover and chill until serving.

Nutrition Facts : Calories 168.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.2, Sodium 68.8, Carbohydrate 25.4, Fiber 3.6, Sugar 5.9, Protein 7.7

CURRIED POTATO SALAD



Curried Potato Salad image

Make and share this Curried Potato Salad recipe from Food.com.

Provided by Spice Boy

Categories     < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

5 lbs yukon gold potatoes
4 eggs, hard boiled (Two should be chopped and the other two sliced for garnish.)
1/2 cup plus 2 tablespoons peanut oil
1 cup cashews, raw and unsalted
1 cup chopped onion
1 cup chopped celery (about 4 large stalks. Retain the leaves for garnish if desired)
2 fresh chili peppers (One seeded and diced, the other cut into rings for garnish)
4 garlic cloves, peeled and thinly sliced
2 teaspoons fresh ginger, grated
2 tablespoons Madras curry powder
1 tablespoon turmeric
1/2 teaspoon cayenne pepper (optional, more or less as desired)
1 teaspoon sugar
1/2 cup fresh parsley, chopped
salt and pepper
1/2 cup mayonnaise (or more to taste)
1 tablespoon paprika (optional, for garnish)

Steps:

  • Wash and peel the potatoes. Boil in a large pot of salted water until cooked, approximately 20 minutes.
  • Meanwhile, heat 2 T. peanut oil in a large skillet over medium-high heat. Stir-fry the cashews until they are toasted and slightly browned, about 5 minutes. Remove the cashews, season them with salt and pepper, and set aside.
  • Add the remaining oil to the pan and heat it to medium. Add the celery and onion and saute until the vegetables are almost tender, about 8 minutes. Add one chile pepper (the other is reserved for garnish), garlic, ginger, curry powder, tumeric, and cayenne. Saute the mixture until the spices are toasted and the garlic is cooked, about 2 minutes. Remove from heat and stir in the sugar and 1/2 of the cashews, reserving the other half for garnish.
  • When the potatoes are cooked through, drained, and cool enough to handle (but still warm), cut them in half and then into half-rounds. Toss the warm potatoes with the warm curry mixture. Allow the potatoes to cool thoroughly.
  • Gently stir in the chopped egg, 1/4 Cup chopped parsley (reserving the other 1/4 Cup for garnish), mayonnaise, and salt and pepper. Taste for seasoning and adjust accordingly. Add more mayonnaise if the mixture is too dry.
  • Garnish with the remaining ingredients: one sliced chile pepper, 1/2 Cup toasted cashews, 2 sliced eggs, 1/4 Cup chopped parsley, and the reserved celery leaves. Sprinkle with paprika if desired.

MAPLE CURRIED SWEET POTATO AND BLACK BEAN SALAD



MAPLE CURRIED SWEET POTATO AND BLACK BEAN SALAD image

Categories     Salad     Potato     Side     Bake

Yield 8 servings

Number Of Ingredients 19

For potato mixture:
•5 cups sweet potatoes (yams), peeled and diced (should equal 4 cups cooked)
•2 roasted red peppers, seeded and diced
•1 tablespoon olive oil
•Pinch of cayenne pepper
•Salt and pepper
•1 (10-ounce) can black beans, rinsed and drained
•½ cup green onions, diced
•¼ cup fresh cilantro, chopped
For Salad Dressing:
•¼ cup fresh squeezed lime juice
•2 teaspoons cumin
•2 teaspoons coriander
•1 tablespoon curry
•½ teaspoon fresh ginger
•3 tablespoons maple syrup
•½ teaspoon cayenne pepper
•1/3 cup olive oil
•Salt and pepper

Steps:

  • For Salad Mixture: 1.Preheat oven to 450°F. 2.In a large bowl, toss together sweet potatoes, olive oil, salt, pepper and cayenne pepper. 3.Spread out on parchment-lined sheet pan and bake for approximately 20 minutes or until tender but still firm. 4.Remove from oven and set aside. 5.Meanwhile, roast red pepper on gas burner or under broiler in the oven. 6.Peel, seed, and dice roughly. For Salad Dressing: 1.Combine all ingredients except for olive oil. 2.Slowly drizzle in oil and mix well. 3.Season to taste. To Serve: 1.Combine the sweet potato mixture with red peppers, beans, green onions, and cilantro and toss with dressing. 2.Test for seasonings and enjoy. Note: Can be served warm or cold.

CURRIED POTATO AND PEA SALAD



Curried Potato and Pea Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 pounds new potatoes, unpeeled
2 teaspoons salt
1 10-ounce box frozen peas, thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
3 scallions, sliced into thin rounds, including some green

Steps:

  • Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
  • In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 4 grams

POTATO SALAD WITH CURRIED MAYO



Potato Salad With Curried Mayo image

This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Recipe #141533), which is printed in the 'Good Food Magazine' (January 2003).

Provided by tigerduck

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 3/4 lbs salad potatoes, such as Charlotte, halved if large (1.25 kg)
1 bunch spring onion
1 tablespoon peanut oil or 1 tablespoon sunflower oil
1 teaspoon black mustard seeds, plus extra to serve
1 tablespoon madras curry paste
200 g low-fat plain yogurt (7oz)
4 tablespoons mayonnaise
4 sticks celery, thickly sliced

Steps:

  • This salad can be made up to a day ahead.
  • Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
  • While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
  • Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you may want to keep skins on salad potatoes, but for entertaining or if you have the time (yes, it's worth it!) it's ten minutes well spent to remove them - the take on the flavour of the dressing more easily and they look better.
  • Chop all but two of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
  • TO SERVE:.
  • Remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

Nutrition Facts : Calories 194.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 2.9, Sodium 100.7, Carbohydrate 34.6, Fiber 3.8, Sugar 6.8, Protein 4.6

CURRIED SWEET POTATO SALAD



Curried Sweet Potato Salad image

Shake up your summer menu with this salad that keeps prep simple but goes beyond simple taste. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 lb sweet potatoes, peeled and cut into 3/4-inch chunks
3 tablespoons chopped pecans
1/2 cup Yoplait® Original fat-free plain yogurt
2 tablespoons light mayonnaise
2 tablespoons packed brown sugar
1/2 teaspoon curry powder
1/8 teaspoon salt
1 cup canned pineapple tidbits in juice, drained
3 green onions, sliced

Steps:

  • In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
  • Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
  • In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

CURRIED CHICKEN AND SWEET POTATO SALAD



Curried Chicken and Sweet Potato Salad image

Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 tablespoons plain yogurt
1 tablespoon sweet mango chutney (I have used other sweet chutneys too)
1 teaspoon curry
2 garlic cloves, chopped
2 boneless chicken breasts
2 lbs sweet potatoes
2 -3 celery ribs, sliced
1/2 cup roasted cashew nuts, roughly chopped
1/4 cup chopped dates
1/4 cup fresh cilantro
1/2 cup plain yogurt
1 -2 tablespoon sweet mango chutney
3 -4 tablespoons orange juice
1 teaspoon curry
1 teaspoon salt

Steps:

  • Put the first 4 ingredients into a plastic bag.
  • Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
  • Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
  • Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
  • Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
  • While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
  • Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
  • Garnish with the reserved cilantro and serve immediately or refrigerate until required.

Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9

CURRIED POTATO SALAD



Curried potato salad image

Delicious new potatoes in a mild and creamy spiced sauce, a wonderful accompaniment to a summer salad

Provided by e_leachums

Time 25m

Yield Serves 1

Number Of Ingredients 4

200g baby new potatoes
75g 0% fat greek yogurt
2 tsp curry paste (I used Pataks Tikka Massala curry paste)
sprig of corriander or parsley to garnish

Steps:

  • Cut the potatoes into even sized pieces and boil until tender (approx 15-20 mins)
  • Drain the potatoes and stir in the curry paste
  • Add the yogurt a tablespoon at a time to reach desired consistency.
  • Garnish with the herbs and serve. ENJOY!

CURRIED SWEET POTATO SALAD



CURRIED SWEET POTATO SALAD image

Yield 8 2/3 C

Number Of Ingredients 7

4 medium sweet potatoes, chopped
1/2 avocado (or 1/2 cup Greek yogurt)
1/2 cup roasted red peppers
2 tbsp. tahini
2 tbsp. red curry paste
2 tbsp. lime juice (or more)
4 tbsp. cilantro

Steps:

  • Prepare the potatoes: You can roast, boil, or grill the potatoes. Normally I roast them in a 425 degree oven for 30-40 minutes until tender. Add the avocado, roasted red peppers, tahini, red curry paste, and lime juice to a food processor. Pulse until a smooth paste is formed. Toss together the cooled potatoes, curry mixture, and cilantro. Refrigerate for 30 minutes before serving if possible.

ROASTED CURRIED APPLE POTATO SALAD



Roasted Curried Apple Potato Salad image

Categories     Salad     Potato     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 10

2 pounds red potatoes, halved and quartered
2 tablespoons extra-virgin olive oil
1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
3 cups curly kale leaves, torn
Dressing:
3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
3 tablespoon Dijon mustard
1 tablespoon curry powder
2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
1 tablespoon fennel or caraway seeds (optional)

Steps:

  • Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
  • Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
  • While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
  • Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!

CURRIED POTATO SALAD



CURRIED POTATO SALAD image

Categories     Fruit     Vegetable     Side     Freeze/Chill     Vegetarian

Yield 12

Number Of Ingredients 10

5 lbs yukon gold potatos, peeled and cut into chunks
3 ripe mangoes; peeled and cut into small pieces
1/2 large red onion, finely chopped
3/4 cup fresh cilantro, roughly chopped
1 1/2 cup Hellman's mayonaise
1 lime
2 tablespoons curry powder
1 tablespoon cumin powder
1/2 teaspoon cayenne pepper
Salt and pepper, to taste

Steps:

  • Place the potato chunks into a large pot of cold water; bring to a boil and cook until potatoes are just tender. Drain immediately and fill pot with cold water to stop the cooking. Meanwhile, combine mango pieces, onion, and cilantro in a large bowl. In a small bowl, prepare the dressing: combine mayonaise, curry, cumin, and cayenne. Remove the zest of the lime, mince finely and add to mayo mixture. Juice the lime and add all the juice to the dressing; stir well. Cut the potatoes into cubes, add to the fruit mixture. Pour the dressing over and toss well to cover completely. Season with salt and pepper as desired. Chill salad, covered, until cold - at least 1.5 hours.

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