Curried Potato Salad

Curried Potato Salad is a creamy potato salad with lots of Indian spice. If you are a curry lover, you will be a huge fan of this potato salad. It’s bursting with spice flavor.

How To Make Curried Potato Salad

To make Curried Potato Salad you can start with either baby yellow (Yukon Gold) potatoes or red potatoes. Boil them in salted water until tender. It’s very important to not forget to salt the water. You want to add at least 2 teaspoons of salt to the water so that your potatoes taste seasoned rather than plain and boring.

Cut the potatoes into quarters and sprinkle with 1 1/2 tablespoons of white wine vinegar while still warm. This is going to add a little tang and really perk up the flavor. You could use apple cider vinegar or even rice vinegar if you don’t have white wine vinegar.

Hard boil 5 eggs and slice them and add them to a large bowl with the potatoes.

Make the creamy dressing which is a simple mixture of mayonnaise, sour cream, curry powder, and sugar. Stir it into the potatoes. Add the sliced red onion and chopped fresh cilantro. You want to refrigerate this Curried Potato Salad for at least 1 hour before serving to let the flavors blend.

How To Serve

This potato salad goes great with grilled chicken kabobs. I also love it with burgers and hot dogs.

Make Ahead and Storage

This potato salad is best made at least 1 hour before serving and it will keep in an airtight conatiner in the refrigerator for 4 to 5 days.

More Potato Salad Recipes

• Jalapeno Popper Potato Salad
• Southern Potato Salad
• Creamy Dill Potato Salad
• Loaded Ranch Potato Salad
• Bacon Potato Salad
• Southern Mustard Potato Salad

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