Curried Potato Salad

Photo: Anna Williams; Styling: Pam Morris

Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.9g
  • Carbohydrate: 21.7g
  • Fiber: 2.7g
  • Cholesterol: 1.3mg
  • Iron: 1.3mg
  • Sodium: 275mg
  • Calcium: 48mg


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