Best 10 Curried Potato And Pea Salad Recipes

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Indulge in a delightful culinary experience with our exquisite Curried Potato and Pea Salad, a vibrant symphony of flavors that will tantalize your taste buds. This delectable dish, inspired by the vibrant street food of India, combines the humble potato and vibrant green peas in a harmonious blend of spices, herbs, and tangy yogurt dressing. Served chilled, this salad is a refreshing and satisfying meal, perfect for a light lunch, a delightful side dish, or even as a delightful appetizer. The subtle sweetness of the peas and potatoes is perfectly balanced by the warmth of the curry spices, while the creamy yogurt dressing adds a cooling touch, creating a harmonious and unforgettable taste sensation. Alongside this main recipe, we've also included a collection of additional enticing recipes that will broaden your culinary horizons. Discover the secrets of a zesty Green Pea Salad, a refreshing Cucumber Raita, and a flavorful Jeera Aloo, each with its unique flavor profile that will leave you craving more. Dive into the vibrant world of Indian cuisine and embark on a culinary adventure with our curated selection of recipes.

Here are our top 10 tried and tested recipes!

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

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

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

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 AND PEA CURRY (ALOO MATAR) RECIPE



Potato and Pea Curry (Aloo Matar) Recipe image

A curry perfect for the winter months, when root vegetables are in abundance.

Provided by Nick Kindelsperger

Categories     Side Dish     Entree     Mains

Time 1h

Yield 4

Number Of Ingredients 17

1 large tomato, or about 3 canned plum tomatoes, chopped
6 garlic cloves, peeled
1/2-inch fresh ginger, peeled
1-inch piece cinnamon
2 cloves
2 green cardamom pods
3 tablespoons canola oil
1 teaspoon cumin seeds
1/2 medium onion, ends trimmed, cut into thin half moons
2 medium potatoes, peeled and chopped into 1/2-inch cubes
1/2 teaspoon salt
2 teaspoons turmeric
1/4 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
3 cups frozen peas
2 tablespoons cream
fresh cilantro, for garnish

Steps:

  • In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
  • In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
  • Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
  • Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.

Nutrition Facts : Calories 271 kcal, Carbohydrate 44 g, Cholesterol 8 mg, Fiber 9 g, Protein 10 g, SaturatedFat 2 g, Sodium 370 mg, Sugar 10 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g

POTATO PEA CURRY



Potato Pea Curry image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 entrees, 6 sides

Number Of Ingredients 16

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Steps:

  • Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
  • Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
  • Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
  • Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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 POTATOES AND PEAS



Curried Potatoes and Peas image

Make and share this Curried Potatoes and Peas recipe from Food.com.

Provided by janice brady

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato, each scrubbed & quartered
1/2 teaspoon salt
1 tablespoon margarine or 1 tablespoon butter
1 small red onion, cut into wedges
1/2 teaspoon curry powder
1 tablespoon honey
1 (10 ounce) package frozen green peas

Steps:

  • In a medium saucepan, place potatoes in enough water to cover, add salt.
  • Cook over medium heat, until fork tender, about 15 minutes.
  • Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
  • Add onion and cook until onion is softened, about 5 minutes.
  • Stir in curry powder and honey, cook about one minute.
  • Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
  • Serve Hot.

POTATO SALAD WITH MINT AND PEAS



Potato Salad with Mint and Peas image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Mint     Pea     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

Steps:

  • Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
  • While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
  • Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

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

Tips:

  • Use a variety of potatoes for different textures and flavors. A combination of waxy and starchy potatoes works well.
  • Don't overcook the potatoes. They should be tender but still hold their shape.
  • Use a good quality curry powder. A mild curry powder is a good choice for this salad.
  • Add other vegetables to the salad, such as carrots, celery, or bell peppers.
  • For a vegan version of the salad, use a plant-based yogurt or sour cream.
  • Serve the salad chilled or at room temperature.

Conclusion:

Curried potato and pea salad is a delicious and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover potatoes and peas, and it is also a healthy and affordable dish. With its creamy, flavorful dressing and colorful vegetables, this salad is sure to be a hit at your next potluck or gathering.

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