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.

Video

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.

Prep

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!

Curried potato salad is a great accompaniment to our Rotisserie Chicken Recipe. Bring on BBQ season!

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