By Shilpa
Curried Potato Salad (No Mayo)
12 steps
Prep:10minCook:14min
Curried potato salad is a variation of the classic potato salad, offering a delightful combination of flavors and textures. Tender, cubed potatoes are tossed with a vibrant yogurt dressing, creating a perfect balance of flavors. In my recipe, I am infusing the dressing with a curry oil tempering, creating a unique flavor profile. This curry potato salad is a perfect addition to cookouts, barbecues, or any casual gathering.
Updated at: Thu, 17 Aug 2023 05:13:24 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories136.8 kcal (7%)
Total Fat3.9 g (6%)
Carbs22.7 g (9%)
Sugars3.6 g (4%)
Protein3.9 g (8%)
Sodium266.4 mg (13%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Boil the potatoes:
Step 1
Wash and peel the potatoes. Cut them into cubes.
Step 2
Place them in a large pot and add cold water to cover them by one inch. Add a generous pinch of salt to the water.
Step 3
Place the pot on high heat and bring it to a boil. Simmer and boil for 10-12 minutes until the potatoes are just cooked and fork-tender.
Step 4
Strain the potatoes using a colander and set them aside.
Make the curry oil:
Step 5
Place a small pan on medium heat and add one tablespoon of oil.
Step 6
Once it heats, add mustard seeds and let them splutter.
Step 7
Reduce the heat to low and add the curry leaves and curry powder. Saute for one minute so that the curry powder cooks through are releases flavor.
Step 8
Turn off the heat and let the curry oil cool down slightly.
Make the dressing:
Step 9
In a mixing bowl, combine together yogurt, curry oil, yellow mustard, lemon juice, salt, and pepper. Mix well.
Make the salad:
Step 10
Place the potatoes, celery, red onions, and cilantro in a large mixing bowl.
Step 11
Pour the dressing and mix gently. Check and adjust seasoning.
Step 12
Let the salad rest for some time before serving so that the flavors can infuse.
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