Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.
2 pounds Red Bliss potatoes, peeled and cut into 1-inch pieces
3/4 cup plain 2% Greek yogurt
2 teaspoons Madras or regular curry powder
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
3/4 cup shredded carrots
1/2 cup thinly sliced green onions, divided
1/3 cup thinly sliced celery
2 tablespoons chopped unsalted cashews
How to Make It
Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. Serve chilled.
I made this to accompany some bone in pork chops and this recipe was great. I used sriracha like another reviewer suggested and it worked wonderfully. I used salted mixed nuts because thats all I had and added about a tablespoon of lemon juice and vinegar because many mentioned it lacked depth. I personally found the flavors wonderful as did my wife. Great recipe will definitely make it again.
I found it bland, though spicy, and have a couple of suggestions: easier on the tabasco or mix part Madras curry with a milder curry, more salt or use dry roasted, salted cashews instead of the raw. Good flavor - just needed a bit more depth.
Excellent change-up. Made to recipe with a combo of small red, white, and purple potatoes and used Sriracha for the hot sauce. Served with CL's grilled burgers with peanut sauce. Very good summer meal.
I actually found this rather bland. I am normally fond of curry (and I love curry chicken salad) but had to add a fair amount of salt to bring out the other flavors. I did omit the hot sauce as there was enough "spicy" in the chicken wraps we ate this with (same CL issue), but I don't imagine this would have added the right flavor. My husband does not care for mayonnaise-based salads, so I thought this might appeal to him as it is yogurt-based, but I am finding that I will have to eat most of this myself. I probably would not make this again.
This is a new twist to potato salad, BUT I would skip the hot sauce (I used only a few dashes of tobasco sauce, not 1 1/2 teas as the receipe stated) Madras Curry powder should have enough "kick" by itself, you can always add tobasco sauce later.
I also doubled the celery & carrots and added some frozen peas to add more texture/flavor beyond the potatoes. It was great with burgers.
Yum Yum Yum not your ordinary potato salad...this was one of the best flavor combinations I have tried...I did 1 tsp regular and 1 tsp of the madras curry powder just to tame the heat a little for the non spicy lovers in the family however you could easily do 2 tsp of either I served it with the Tequila-Glazed Grilled Chicken Thighs from the same issue and the pairing was fantastic....will keep this in the rotation for those hot summer nights and is not heavy tasting either
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