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Red Curry Potato Salad

Red Curry Potato Salad

Oxmoor House JANUARY 2003

  • Yield: 11 servings (serving size: 1/2 cup)
  • Cook time: 15 Minutes
  • Prep time: 12 Minutes
  • Chill: 8 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 2.0g
  • Saturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 17.4g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 169mg
  • Calories from fat: 18%
  • Fiber: 1.6g
  • Calcium: 6mg

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Red Curry Potato Salad Recipe