Best 7 Potato Salad With Curried Mayo Recipes

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Indulge in a delightful culinary journey with our delectable potato salad, a harmonious blend of classic flavors and a touch of exotic flair. This beloved dish, often gracing picnics, potlucks, and family gatherings, is elevated with a creamy curried mayonnaise dressing that adds a subtle warmth and depth of flavor. Accompanying this main recipe are three additional variations, each offering a unique twist to the classic potato salad. Discover the tangy zest of the lemon-herb dressing, the smoky allure of the bacon and roasted red pepper combination, and the refreshing crunch of celery and onion in a light mayonnaise dressing. With options to suit every palate, our potato salad recipes are sure to become your go-to side dish for any occasion.

Here are our top 7 tried and tested recipes!

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 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

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

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

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.

THE ORIGINAL POTATO SALAD WITH REAL MAYONNAISE



The Original Potato Salad With Real Mayonnaise image

For picnics or potlucks, sometimes the basics are best: a creamy dressing made with real mayonnaise is the perfect complement to this potato salad with hard-cooked eggs, celery and onion. By Best Foods.

Provided by RavynLoony

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 3/4 inch chunks
1 cup best foods real mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)

Steps:

  • Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
  • Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Nutrition Facts : Calories 281.1, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 882.9, Carbohydrate 38.4, Fiber 3.8, Sugar 5.3, Protein 3.7

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.

Tips:

  • For the Best Flavor: Use a combination of waxy and starchy potatoes, such as Yukon Gold and russet potatoes. This will give your potato salad a creamy and fluffy texture.
  • Cook the Potatoes Properly: Cook the potatoes until they are tender but still hold their shape. Overcooking will make them mushy.
  • Cool the Potatoes Completely: Before adding the dressing, let the potatoes cool completely. This will help them absorb the flavors of the dressing better.
  • Make the Dressing in Advance: The dressing can be made up to 24 hours ahead of time. This will allow the flavors to meld and develop.
  • Use Fresh Herbs: Fresh herbs, such as dill, parsley, and chives, will add a burst of flavor to your potato salad.
  • Taste and Adjust the Seasoning: Before serving, taste the potato salad and adjust the seasoning as needed. You may want to add more salt, pepper, or curry powder.

Conclusion:

Potato salad with curried mayo is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. With its creamy, flavorful dressing and tender potatoes, this potato salad is sure to be a hit. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!

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