This Easy Creamy Curried Potato Salad is a tasty twist on your regular salad! With buttery potatoes and a hint of curry spice, it’s both filling and flavorful.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are my favorites for this salad since they hold their shape well and have a lovely creamy texture. You can use any waxy or all-purpose potato if needed, but avoid starchy potatoes like Russets.
Mayonnaise: The base of the dressing, mayonnaise adds creaminess. If you want a lighter version, try using light mayo or more Greek yogurt. For a dairy-free option, look for vegan mayonnaise.
Sour Cream/Greek Yogurt: Both add tanginess. I prefer Greek yogurt for extra protein and a slightly thinner texture. You can use dairy-free yogurt if you want a vegan-friendly potato salad.
Curry Powder: This is the star spice for flavor! Feel free to choose a mild or spicy curry powder based on your taste preference. Curry paste works well too, just use less since it’s stronger.
Hard-Boiled Eggs: They add extra protein and richness. If you’re vegan or don’t like eggs, you can leave them out—it will still taste fantastic!
How Do I Cook Potatoes Perfectly Without Them Getting Mushy?
Cooking potatoes just right is crucial for salad texture! Here’s how you can do it:
- Start with cold water in the pot to ensure even cooking. This helps prevent the outside from getting mushy before the inside is tender.
- Add a pinch of salt to the water to enhance flavor.
- Keep an eye on cooking time. You want them fork-tender, about 10-15 minutes. Check after 10 minutes; they should be soft but not falling apart.
Drain them thoroughly and let them cool before mixing with other ingredients for the best results!
Easy Creamy Curried Potato Salad
Ingredients You’ll Need:
For The Salad:
- 2 pounds (900g) potatoes (Yukon Gold or red potatoes), peeled and cut into bite-sized chunks
- 3/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons curry powder
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Estimated Time:
The total time for this recipe is approximately 1 hour and 30 minutes, including around 15 minutes of preparation time, 15 minutes to cook the potatoes, and at least 1 hour in the fridge to let the flavors blend. It’s quick, easy, and well worth the wait!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the peeled and chopped potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once it’s boiling, reduce the heat and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender. Make sure they’re soft but not mushy! Drain the potatoes and set them aside to cool completely.
2. Make the Creamy Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), curry powder, Dijon mustard, and apple cider vinegar (or lemon juice). Mix until everything is smooth and creamy. This dressing is going to give your potato salad that delicious and unique flavor!
3. Combine Ingredients:
Once the potatoes are cool, add them to the bowl along with the chopped celery, red onion, and hard-boiled eggs (if you’re using them). Gently fold everything together, making sure the potatoes are well coated with the dressing. Be careful not to mash the potatoes; you want to keep them intact!
4. Season and Chill:
Now it’s time to season your salad! Add salt and pepper to taste. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This allows the flavors to meld together beautifully.
5. Serve and Garnish:
Before serving, give your salad a quick stir and garnish it with freshly chopped parsley or cilantro for a pop of color and freshness. Enjoy your flavorful, creamy curried potato salad!
Perfect for picnics, barbecues, or a delicious side dish at dinner!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Yes! Yukon Gold or red potatoes work best for a creamy texture, but you can use other waxy potatoes too. Just avoid starchy varieties like Russets, as they may become mushy in the salad.
How Can I Make This Salad Vegan?
To make this potato salad vegan, simply substitute the mayonnaise and sour cream with vegan versions. You can also skip the hard-boiled eggs and add more vegetables or chickpeas for extra protein!
Can I Make This Potato Salad Ahead of Time?
Absolutely! This salad actually tastes better the longer it sits. You can prepare it a day in advance, just make sure to store it in an airtight container in the fridge. Give it a quick stir before serving to refresh the flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to blend together, so it’s still delicious the next day!
