Nothing like a quick twist on a classic to keep a meal interesting. Try Curried Potato Salad at your next get together for a little taste of something different.
- 2 pounds mini-potatoes (red, white or mixed), cut in half
- 1 teaspoon kosher salt
- 4 – 6 green onions (or one bunch of chives), chopped
- 1/2 red onion, diced (optional)
- 1/2 large yellow pepper, diced
- 1/2 large red pepper, diced
- 1/2 cup mayo
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- dash of cayenne pepper
- squeeze of lime juice
- 3 cloves roasted garlic (optional)
- salt & pepper to taste
- Put mini potatoes into a large pot and cover with cold water, an inch or two above the potato line. Add 1 teaspoon of kosher salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cool water and transfer to serving bowl.
- While potatoes cook, cut your green onions and peppers and mix your Curried Mayo. Mash roasted garlic in a small bowl with a fork or the back of a spoon until relatively smooth. Add mayo, curry, cumin and cayenne and stir to combine then add lime juice to taste. Reserve cold until needed.
- Once potatoes are cooked and cooled, allow to air dry for a few minutes before combining with green onions, red onions and diced peppers then toss with curried mayo and season as needed. Chill if not serving immediately.
This curried potato salad stores well if properly refrigerated. You could prep all of your elements as much as two days out and toss it together at the last minute, or you could mix and reserve cold a couple of days in advance. If the potatoes are cooled and dried well and the vegetables are fresh, it will hold just fine without sweating.
- Category: Potato Salad
- Cuisine: North American