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

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Ingredients

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.

*** Explore more Curried Potato Salad Recipes »

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Itz Taohid

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I'm so glad I found this recipe. It's the perfect potato salad for my next summer cookout.

Henry Fry

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This is the perfect potato salad for a summer cookout or picnic. It's easy to make and it's always a hit.

Charlie Petry

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I've made this potato salad several times now and it's always a hit. I love the way the curry powder adds a little bit of spice to the dish.

Nurun Nobi

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This potato salad is a great addition to any summer gathering.

S Lav

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I'm not a huge fan of mayonnaise-based potato salads, but this one is different. The curry powder really makes it something special.

kelly rucks

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This potato salad is a great way to change up your usual potato salad routine.

Muhammad Fayyaz Aslam

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I've tried many potato salad recipes, but this one is by far the best. The curry powder gives it a really delicious flavor.

Taze official

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I'm so glad I found this recipe. It's the perfect potato salad for my next summer cookout.

Jessica Deleon

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I made this potato salad for a family gathering and it was a huge success. Everyone loved the unique flavor of the curry powder.

Zuzanna Murcha

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This potato salad is perfect for a potluck or a party. It's easy to make and it's always a crowd-pleaser.

Erum Sarfaraz

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I've made this potato salad several times now and it's always a hit. I love the way the curry powder adds a little bit of spice to the dish.

mbulelo Ndati

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This is a great recipe for a summer cookout or picnic. It's easy to make and it's always a hit.

Darius Styles

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I was a little hesitant to try this recipe because I'm not a big fan of curry, but I'm so glad I did! The curry powder is very subtle and it really complements the potatoes.