Curried Potato And Pea Salad Recipes

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CURRY POTATO SALAD



Curry Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt.

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 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.

CURRIED POTATO PASTIES



Curried potato pasties image

These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 45m

Number Of Ingredients 10

300g potato , peeled and cut into small chunks
100g frozen pea
2 tsp oil
1 onion , sliced
1-2 tsp curry paste (any type)
1 tsp black mustard seeds
juice ½ lemon
handful coriander , chopped
375g pack ready-rolled puff pastry
1 egg , beaten

Steps:

  • Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
  • Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
  • Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

Nutrition Facts : Calories 480 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Protein 11 grams protein, Sodium 0.86 milligram of sodium

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

CURRIED POTATO AND PEA SALAD



Curried Potato and Pea Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 pounds new potatoes, unpeeled
2 teaspoons salt
1 10-ounce box frozen peas, thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
3 scallions, sliced into thin rounds, including some green

Steps:

  • Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
  • In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 4 grams

CURRIED PEA SALAD



Curried Pea Salad image

Quick and easy recipe, great for get togethers..I ususally have most the ingredients on hand. You can use low fat mayo and half the almonds to lower the fat, but to go too skimpy on the almonds...they really help make the dish! Increase curry powder to taste. I received this from a coworker in Texas years ago and have made it ever since.

Provided by GIBride01

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces frozen peas
1/4 cup mayonnaise
2 green onions, diced finely
1/4 teaspoon curry powder
5 ounces blue diamond smokehouse almonds, crushed

Steps:

  • Briefly rinse frozen peas under water to thaw slightly. While peas sit,
  • mix all ingredients except almonds. Allow to sit at least 30 min for flavors to meld.
  • Before serving, add crushed almonds. Mix some almonds in peas, sprinkle some on top.
  • Store in covered container.

Nutrition Facts : Calories 185.7, Fat 12.5, SaturatedFat 1.2, Cholesterol 1.9, Sodium 177.9, Carbohydrate 13.8, Fiber 4.7, Sugar 4.3, Protein 7.1

CURRIED POTATO AND PEA SOUP



Curried Potato and Pea Soup image

Make and share this Curried Potato and Pea Soup recipe from Food.com.

Provided by -JoeB

Categories     Potato

Time 35m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 15

1/2 cup onion, diced
1 cup potato, 1/2-inch dice
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon curry powder
1 teaspoon garam masala
1 pinch red pepper flakes
2 cups chicken broth
1 cup whole milk
2 teaspoons sugar
1 cup frozen baby peas
1/2 lime, juice of
salt
yogurt
1 tablespoon chopped fresh cilantro (Chinese parsley)

Steps:

  • Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
  • Stir in flour and spices; saute for about 30 seconds.
  • Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
  • Stir in the peas and cook uncovered for 5 minutes.
  • Season with lime juice and salt.
  • Garnish with a dollop of yogurt and cilantro.

Nutrition Facts : Calories 292.7, Fat 6.3, SaturatedFat 2.8, Cholesterol 12.2, Sodium 824, Carbohydrate 44.9, Fiber 7.2, Sugar 18, Protein 15.6

YVONNE'S PEA SALAD



Yvonne's Pea Salad image

This easy, no-cook, unique pea salad is a delicious snack or side dish. It tastes great with sandwiches, salads, or other cold dishes. Be careful, it's addictive! Serve it once and requests for it will never end.

Provided by Yvette

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 6

1 (10 ounce) package frozen green peas, thawed
½ pound Cheddar cheese, cubed
10 ounces sour cream
½ cup chopped white onion
1 tablespoon curry powder
1 tablespoon dried dill weed

Steps:

  • In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 11.1 g, Cholesterol 60.6 mg, Fat 22.8 g, Fiber 2.6 g, Protein 13.8 g, SaturatedFat 14.2 g, Sodium 315.2 mg, Sugar 3.4 g

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