Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
8 servings (serving size: about 1 cup)

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

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

Great take on potato salad

IoneTaylor
July 27, 2016
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.

Gloflo's Review

carolfitz
May 27, 2013
I thought it was great. I did double the yogurt mixture and add a bit of buttermilk to make it more creamy. Otherwise it had a great taste. Will make again.

IoneTaylor's Review

Gloflo
July 02, 2012
I made this for a Memorial Day barbecue, and everyone loved it. My husband, who doesn't like potato salad, said it was good.

pheeann's Review

pheeann
September 04, 2011
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.

mikegallo's Review

ajablon22
August 11, 2011
This was disappointing. My wife did not like this all and i was surprised that a recipe with curry and tabasco sauce could taste this bland. It had no flavor.

carolfitz's Review

Jzad77
July 29, 2011
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.

detailaddict's Review

detailaddict
June 21, 2011
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.

ajablon22's Review

fairydragonstar
June 11, 2011
We felt like it needed a little more sweetness to balance the spicy flavors.

hikerbuck's Review

hikerbuck
June 06, 2011
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.

fairydragonstar's Review

mikegallo
June 06, 2011
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