Curried Potato Salad
Recipe: #12730
June 08, 2014
Categories: Curries, Salads, Potato Salad, Potatoes, July 4th, Labor Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Vegetarian, Spicy, more
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Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (158.8 g)
- Calories 184.5
- Total Fat - 8.1 g
- Saturated Fat - 2.8 g
- Cholesterol - 14.1 mg
- Sodium - 252.9 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 3.3 g
- Sugars - 2.3 g
- Protein - 4.3 g
- Calcium - 57.9 mg
- Iron - 1.3 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large Dutch oven or saucepan, pour in enough cold salted water to come at least 1 inch above potatoes; bring to boil. Reduce heat to medium-high; cook, uncovered, adding as much extra water as necessary to keep covered, until potatoes are tender, about 40-45 minutes; drain. Let cool slightly; peel. (Make-ahead: Let cool completely; cover and refrigerate for up to 1 day.) Cut potatoes into 3/4-inch (2 cm) chunks. Let cool completely, about 30 minutes.
Step 2
Meanwhile, in skillet over medium heat, cook curry powder, mustard seeds, coriander seeds and turmeric until fragrant and lightly toasted, about 4 minutes.
Step 3
In small pot of boiling water, cook peas until heated through, about 30 seconds. Drain and rinse with cold water; drain again.
Step 4
In large bowl, stir together mayonnaise, sour cream, garlic, cilantro, green onions, lemon juice, honey, salt and pepper. Stir in curry mixture until well combined. Stir in potatoes and peas; cover and refrigerate for 4 or up to 48 hours.
Tips
No special items needed.
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