In anticipation of barbecue season, we were craving curried potato salad thinking it can’t be far off now.
Curried Potato Salad – Spice It Up!
Cue the Snow?
Then, as we were starting this recipe, I looked out the kitchen window to see this. Ha, not exactly what I imagine BBQ weather to be like in Spring!
Well, at least curried potato salad is a recipe fit for any season! We’re starting with a whole bag of organic baby red potatoes.
Watch this quick video to see how easy this potato salad is to make!
To ensure even cooking, cut down some of the potatoes so they are all relatively the same size; we just cut some of the bigger ones in half.
While the potatoes cook, prep the other ingredients. If we have leftover red pepper, we’ll use a half. But we love the crunch and sweetness it lends, so tend to add a whole red pepper to the dish.
Rinse and drain the chick peas well to remove the starch.
Once the potatoes are steamed and cool, cut them into bite sized pieces as shown.
The dressing couldn’t be easier. Mix mayo, yoghurt, grainy mustard and spices. Use whatever curry you prefer or mix your own. I actually wasn’t fond of curry until I found and Indian-style curry I love. I don’t think there’s an ‘authentic curry’ anyway. Curry spice is actually an invention of the British to mimic the flavours of Indian cooking. All I know is that it works well in this recipe!
Once you combine the dressing with the rest of the ingredients, wrap it up and refrigerate overnight. Curried potato salad needs this time for the flavours to meld together. If you eat it now, the spice and mustard will dominate so this is a great make-ahead dish!
Even though it sits overnight, the weather isn’t likely to warm up fast enough before we consume this batch!
I love sweet red pepper so I tend to garnish with more of it. And it adds great crunch!
- 8 servings
- Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
- 1.5 lb small red skinned potatoes rinsed well and skin left on
- 1 540 ml can no salt added chickpeas rinsed and drained
- 1/2 - 1 red pepper
- 3/8 cup low fat mayonnaise
- 3/8 cup plain Greek yogurt
- 1 TBSP grainy mustard
- 2 tsp curry powder add more if you like it spicier
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp pepper
- Rinse potatoes. Cut any larger ones so they cook evenly. Place rinsed potatoes into a streamer basket in a medium saucepan, add enough water that the water is barely touching the bottom of the steamer. Place on medium-high heat and bring the water to the boil. Cover, and cook until the potatoes are tender. It takes about 15 minutes for us, but depending on the size of potatoes, this can take 10-25 minutes.
- In the meantime, chop the red pepper.
- For the dressing, stir together mayo, yogurt, curry powder, turmeric, grainy mustard, salt and pepper in a large bowl. Add red pepper and chickpeas. Toss to coat.
- When the potatoes are fork tender remove from heat, remove lid and let cool. Once enough to handle, cut them half or quarters, depending on the size. Combine with the dressing.
- Wrap and store in the fridge overnight to bring the flavours together.