Curried Potato Salad – Picnic Perfect

Nothing like a quick twist on a classic to keep a meal interesting.  Try Curried Potato Salad at your next get together for a little taste of something different.

Confession: I had too many mini-potatoes.  I can’t stop myself, I just always think I need them so I wind up with three bags, just sitting there in the bottom of the vegetable cooler.  I don’t know if there is some kind of support group for this problem but as far as I’m concerned this is why we entertain!  Too many little potatoes spells Curried Potato Salad in my book.

A Mayo for Every Season

Once you’ve had curried mayonnaise you’ll never look back.  it will be one of those go-to favorite flavours on chicken salad, sandwiches or as a dip for fries or veggies; because it’s so addictive.  Of all of the 50 Shades of Mayonnaise I’ve published, this is probably my favorite.

Curried Potato Salad packs and holds so well I love this salad for picnics.  With a leg of cold fried chicken and a wedge of watermelon, curried potato salad is the perfect cold side. If you are heading out on a picnic adventure, remember to keep all items containing mayo on ice or chilled until serving.  Let’s play food safe people!

Happy Summer Salad Days.

Curried Potato Salad - Picnic Perfect

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Nothing like a quick twist on a classic to keep a meal interesting.  Try Curried Potato Salad at your next get together for a little taste of something different.

Author: Cori Horton

Recipe type: Potato Salad

Cuisine: North American

Serves: Serves 6 - 8

Ingredients

• 2 pounds mini-potatoes (red, white or mixed), cut in half
• 1 teaspoon kosher salt
• 4 – 6 green onions (or one bunch of chives), chopped
• ½ red onion, diced (optional)
• ½ large yellow pepper, diced
• ½ large red pepper, diced
• ½ cup mayo
• 2 teaspoons curry powder
• ½ teaspoon ground cumin
• dash of cayenne pepper
• squeeze of lime juice
• 3 cloves roasted garlic (optional)
• salt & pepper to taste

Method

1. Put mini potatoes into a large pot and cover with cold water, an inch or two above the potato line. Add 1 teaspoon of kosher salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cool water and transfer to serving bowl.
2. While potatoes cook, cut your green onions and peppers and mix your Curried Mayo. Mash roasted garlic in a small bowl with a fork or the back of a spoon until relatively smooth. Add mayo, curry, cumin and cayenne and stir to combine then add lime juice to taste. Reserve cold until needed.
3. Once potatoes are cooked and cooled, allow to air dry for a few minutes before combining with green onions, red onions and diced peppers then toss with curried mayo and season as needed. Chill if not serving immediately.

Notes

This curried potato salad stores well if properly refrigerated. You could prep all of your elements as much as two days out and toss it together at the last minute, or you could mix and reserve cold a couple of days in advance. If the potatoes are cooled and dried well and the vegetables are fresh, it will hold just fine without sweating.

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