Best 3 Curry Potato Salad Recipes

Craving a delightful, refreshing salad with a unique twist? Look no further than this tantalizing Curry Potato Salad. This flavorful dish combines the classic flavors of a classic potato salad with a touch of aromatic Indian spices. With its vibrant colors and irresistible taste, this salad is a perfect side dish for summer gatherings, potlucks, or simply as a light and satisfying meal.

This recipe offers two variations to cater to different preferences: a classic mayonnaise-based version and a tangy yogurt-based dressing for a lighter option. Both variations deliver a unique culinary experience, ensuring everyone can enjoy this delicious salad. Additionally, a vegan version is included for those with dietary restrictions, making it a truly inclusive dish.

Let's cook with our recipes!

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Grilled Pork Tenderloin and Curry Potato Salad image

Provided by Eddie Jackson

Categories main-dish

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 24

Ingredients

10 to 15 red potatoes
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1 teaspoon sweet relish
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
A few green onions, finely diced
Curry powder, for seasoning
Garlic powder, for seasoning
A few dashes of white wine vinegar
2 hardboiled eggs, chopped
Cayenne pepper, for seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 1/4 pounds each)

Steps:

For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
For the pork: Prepare a grill for medium heat.
Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
Serve the pork with the potato salad.

CURRY POTATO SALAD

Curry Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt.

CURRY POTATO SALAD

CURRY POTATO SALAD image

Categories Salad Potato Side Sauté Vegetarian Quick & Easy

Yield 8 servings +/-

Number Of Ingredients 8

Ingredients

3 lb bag red potatoes
1 onion, chopped
3 cloves garlic, chopped fine (optional)
2 tbsp oil (olive or canola)
2 tbsp mustard seeds
1 tsp sweet curry
1 tsp hot curry
2 cups non-fat plain yogurt

Steps:

Boil potatoes in salted water until still firm, but able to pierce with a fork (so that potatoes keep their shape in salad). Let potatoes cool, then slice into bite-sized pieces. [Can peel potatoes or leave skin on for greater nutrition, flavor]. Heat oil in large saute pan. Add mustard seeds and heat until seeds just start to pop. Add garlic and onions and saute until onions begin to soften (about 5 minutes). Stir in curry spices. Add in potatoes and toss gently to mix in with spices, but avoid over-stirring, which may break up potatoes. Saute potatoes until lightly browned about 15 minutes, mixing frequently. Salt and pepper to taste. Remove potatoes from heat and allow to cool at least 20 minutes. Stir in yogurt. May be served warm immediately after preparation, or as cold potato salad up to a week after making. After browning potatoes,

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are less likely to fall apart when boiled.
Boil the potatoes until they are tender but not mushy: You should be able to easily pierce the potatoes with a fork, but they should not be so soft that they fall apart.
Cool the potatoes completely before adding them to the salad: This will help to prevent the salad from becoming watery.
Use a variety of vegetables in your salad: This will add flavor, color, and texture. Some good options include celery, carrots, peas, and hard-boiled eggs.
Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Be sure to use a dressing that you enjoy the taste of.

Conclusion:

Curry potato salad is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad mild or spicy, vegetarian or with meat, there is a curry potato salad recipe out there for you. So next time you are looking for a new and exciting salad to try, give curry potato salad a try. You won't be disappointed!