Curried Potato Salad

Curried Potato SaladRecipe
Photo: Anna Williams; Styling: Pam Morris
Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.


8 servings (serving size: about 1 cup)
Total time: 1 Hour, 30 Minutes

Recipe from

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Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 117
Fat 1.8 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 4.9 g
Carbohydrate 21.7 g
Fiber 2.7 g
Cholesterol 1.3 mg
Iron 1.3 mg
Sodium 275 mg
Calcium 48 mg


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


1. 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.

2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.

3. 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.