Red Curry Potato Salad

Oxmoor House
11 servings (serving size: 1/2 cup)


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2 pounds small red potatoes, quartered
2 hard-cooked large egg whites, chopped
1/4 cup light mayonnaise
2 tablespoons chopped fresh parsley
1/4 cup chopped green onions
1/2 teaspoon salt
1 tablespoon red curry paste (such as A Taste of Thai)
1 tablespoon hot water


Prep: 12 Minutes
Cook: 15 Minutes
Chill: 8 Hours

Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain and plunge potato into ice water; drain. Place potato in a large bowl.

Combine egg whites, mayonnaise, parsley, green onions, and salt. Add curry paste and water to mayonnaise mixture; stir well. Pour over cooled potato; toss gently to coat. Cover and chill 8 hours.

Created date

March 2010

Nutritional Information

Calories 95
Fat 2.0 g
Satfat 0.3 g
Protein 2.3 g
Carbohydrate 17.4 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 169 mg
Caloriesfromfat 18 %
Fiber 1.6 g
Calcium 6 mg