I rarely really, really like a potato salad. I think it’s one of the hardest foods to do well. Too many potato salads are either bland or have texture problems.
No one will call this potato salad bland. It’s packed with favor. You have to really like curry to like this potato salad because it has a mega-dose of curry.
I find that the hardest part about making potato salad is cooking the potatoes just right. They should be soft all the way through, but not to the point of turning to mush. I used teensy tiny potatoes and cut each one in half after they were cooked. If using bigger potatoes, you may need to quarter them.
Curried Potato Salad
- 2 pounds baby white potatoes, scrubbed
- 1 1/2 teaspoons salt, divided
- 1 1/2 tablespoons white-wine vinegar
- 3 hard-boiled eggs, chopped
- 3/4 cup low-fat mayonnaise
- 2 tablespoons curry powder
- 1/2 sweet onion, thinly sliced
- 1/4 cup cilantro, chopped
- Place potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Add 1 teaspoon salt and reduce to a gentle boil. Cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain. Let cool slightly and cut each one in half. While still warm, drizzle with vinegar.
- Place mayonnaise, curry powder, and remaining 1/2 teaspoon salt in a large bowl.
- Add potatoes, onion, eggs, and cilantro. Stir to combine. Chill for at least an hour.
Yield: 6 to 8 servings
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