CURRIED POTATO SALAD
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
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 SALAD
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
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.
CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION
Provided by Richard Blais
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
- Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
- Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
- For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
- Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
- Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.
CURRY POTATO SALAD
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.
CURRIED CAULIFLOWER AND POTATO SALAD
Serve this smoky curried salad with sliced chicken or sandwiches.
Provided by Guy Fieri
Categories HarperCollins Salad Side Summer Cauliflower Potato Cilantro Spice Celery Curry Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
- In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
- Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
- Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.
CURRIED POTATO AND PEA SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
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
ROASTED CURRIED APPLE POTATO SALAD
Categories Salad Potato Side Low Fat Vegetarian Kid-Friendly Quick & Easy Apple Spring Summer Healthy Low Cholesterol Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
- Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
- While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
- Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!
POTATO SALAD WITH CURRIED MAYO
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
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
Delicious new potatoes in a mild and creamy spiced sauce, a wonderful accompaniment to a summer salad
Provided by e_leachums
Time 25m
Yield Serves 1
Number Of Ingredients 4
Steps:
- Cut the potatoes into even sized pieces and boil until tender (approx 15-20 mins)
- Drain the potatoes and stir in the curry paste
- Add the yogurt a tablespoon at a time to reach desired consistency.
- Garnish with the herbs and serve. ENJOY!
CURRIED EGG & POTATO SALAD
Time has past for the long summer days, afternoons around a pool and evening BBQ's with friends and family, but will soon return!! Remember that eggs are a delicious and nutritious addion to any summer menu. Check out "Judy's" spin for a different recipe for on a popular classic. I got this recipe from Get Cracking!!
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
- Cook potatoes 5-7 minutes or until tender; drain well.
- In a large bowl combine eggs, potatoes, apple, celery and onion.
- Whisk together dressing ingredients in small bowl.
- Pour dressing over potato mixture and fold to coat well.
- Cover and chill until serving.
Nutrition Facts : Calories 168.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.2, Sodium 68.8, Carbohydrate 25.4, Fiber 3.6, Sugar 5.9, Protein 7.7
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CURRIED POTATO SALAD - SPICY SOUTHERN KITCHEN
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5/5 (3)Category Side DishCuisine AmericanCalories 369 per serving
- Place potatoes in a large pot and cover with at least an inch of water. Bring to a boil and add 2 teaspoons salt. Boil until tender, about 15 to 20 minutes.
- Drain potatoes. Let cool a few minutes and then quarter them while still hot. Place in a large bowl and drizzle vinegar over them. Let sit to cool.
- Place eggs in a small pan and cover with an inch of water. Bring water to a boil and then boil for 8 minutes. Drain. Hit each egg on the side of the pot several times to crack the shell place eggs in a bowl of ice water. When cool, peel the eggs and cut them into slices.
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- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.
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