BEST Curried Potato Salad Recipe

Curried potato salad is a variation of traditional potato salad that incorporates aromatic spices into the dressing, giving it a distinctive and flavorful taste. It combines cooked potatoes with a creamy, tangy dressing that is infused with the warm and aromatic flavors of curry. This variation adds a hint of spice and depth to the dish, without overpowering the overall flavor.

This easy-to-make spicy and creamy potato salad is a great side dish for picnics, barbecues, and cookouts. Curry potato salad pairs very well with grilled meats, and sandwiches, or can be enjoyed on its own. The creamy texture and subtle spiciness make it a crowd-pleasing vegetarian dish that is sure to impress guests.

I am making a simple curry oil that I use in the dressing to enhance the flavor of the spices. Heating the curry powder in oil helps to awaken its flavors and release its natural oils, resulting in a more robust and pronounced taste.

What is curry oil?

In many Indian savory dishes, the preparation begins with a crucial step known as tempering or tadka in Hindi. This process involves heating oil or ghee and frying the spices in it to unlock their flavors. The addition of tempering not only infuses the dish with aromatic spices but also enhances its overall taste. For some dishes, the tempering is also added as a final touch to the dish.

In my curried potato salad recipe, I have incorporated a similar concept by creating a tempering for the dressing. This simple technique takes just 2 minutes and adds an extra layer of depth to the salad. While it is possible to directly incorporate the curry powder into the dressing, taking the time to prepare this easy "tadka" elevates the salad to a whole new level.

To make curry oil:

1. Heat a small pan over medium heat and add olive oil.
2. Add black mustard seeds to the hot oil and let them splutter. This step adds a subtle nutty flavor and texture to the oil.
3. Once the mustard seeds start to splutter, add curry powder and curry leaves to the pan. The curry powder will release its aromatic flavors while the curry leaves contribute a nice fragrance.
4. Saute the mixture for about a minute on low heat, stirring continuously. This allows the spices to infuse into the oil and enhances their flavors.
5. Turn off the heat and let the tempering cool down slightly before using it. This allows the oil to absorb the flavors of the spices fully.

Ingredients

Potatoes: Use waxy or semi-waxy potatoes to make this salad. Red potatoes and Yukon Gold work very well.

Curry oil: I am making a seasoned oil for the dressing using curry leaves, curry powder, and black mustard seeds.

Other dressing ingredients: Yogurt, lemon juice, and yellow mustard. You can use white wine vinegar instead of lemon juice.

Salad veggies: Red onions and celery.

Step-by-step instructions

Step 1: Place the potatoes in a large pot or large saucepan and add cold water to cover them. Add a generous pinch of salt to the water. Place the pot on high heat and bring it to a boil. Simmer and boil for 8-10 minutes until the potatoes are just cooked and fork-tender. Strain the salted water from potatoes using a colander and set them aside so that they can cool down to room temperature.

Step 2: Place a small pan on medium heat and heat one tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Reduce the heat to low and add the curry leaves and curry powder. Saute for one minute so that the curry powder cooks through and releases flavor. Turn off the heat and let the curry oil cool down slightly.

Step 3: In a small bowl, combine together yogurt, curry oil, yellow mustard, lemon juice, salt, and black pepper.

Step 4: Mix all the dressing ingredients well. Place potatoes, celery, red onions, and cilantro in a large bowl.

Step 5: Pour the dressing over the potatoes and veggies.

Step 6: Gently toss everything well taking care not to break the potatoes. Let the salad rest for one hour so that the flavors are absorbed.

Useful tips

Choose the right potatoes: Opt for waxy or semi-waxy potatoes such as red potatoes or Yukon Gold. These varieties hold their shape well after boiling, ensuring a sturdy texture in the salad.

Use a big pot: When boiling potatoes, use a large pot or saucepan. This will prevent the potato cubes from bumping into each other, making them less intact.

Cook the potatoes correctly: Cook the potatoes just until they are tender when pierced with a fork. Be careful not to overcook them as they can become mushy and lose their texture. Also, it is important to cut them into cubes and then cook them, as opposed to cooking them whole. This way, you can ensure they are cooked evenly and do not get watery during the cooking process.

Cool the potatoes before mixing: After cooking, allow the potatoes to cool completely before cutting them and adding them to the dressing. Cooling prevents the potatoes from becoming too soft and helps them retain their shape in the salad.

Let it chill: After mixing the potatoes with the dressing, refrigerate the salad for at least an hour before serving. This allows the flavors to meld together, and the salad becomes even more delicious when served cold.

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