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Curry Potato Salad

  • Prep 35 min
  • Total 35 min
  • Servings 8
  • Pinterest
    21
  • Print
    43
  • Save
    26
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A lighter, quicker version of the classic side...with a kick! MORE + LESS -

Sandi Arata
May 4, 2015

Ingredients

2
lbs potatoes
1/4
cup mayonnaise
2
tbsps white or cider vinegar
1/4
cup plain yogurt
1 1/2
tbsp curry powder
1
tsp cayenne pepper
1/4
cup celery, diced
1/4
cup onion, diced
1/4
cup dried cranberries

Steps

Hide Images
  • 1
    Cut washed potatoes into 1-inch pieces. Place in a pot and add water to a few inches above the potatoes. Bring to a boil. Cover and lower heat to a gently boil. Cook for 15-20 minutes, or until potato pieces are tender. Strain and drizzle with vinegar. Set aside to cool.
  • 2
    When potatoes are cooled, stir together remaining ingredients: mayonnaise, yogurt, onion, celery, cranberries, curry, and cayenne pepper. Season with salt and pepper. Keep chilled until serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.

Today's twist: SandiArata's Curry Potato Salad Recipe, a version of Betty's classic Creamy Potato Salad.

One of my favorite gifts from my wedding shower was a 1969 edition of the classic Betty Crocker Cookbook.  One of my friends scoured used bookstores to find a vintage edition for me and settled on a 1969 version. I love having all the old, classic recipes at my fingertips.

Potato salad is always a favorite at gatherings.  While I love the classic version, I also love my updated version, a curry potato salad. It’s lighter and quicker, and it has a little kick that people love! But before I dive into my twist, check out this video of the original:

Now, let's kick it up a notch! First, gather your ingredients:  potatoes, white wine vinegar, mayonnaise, yogurt, diced onion, celery, dried cranberries, curry powder, cayenne and salt and pepper.

Wash the potatoes and cut them into 1-inch pieces.  Place them in a pot and add water to a few inches above the potatoes. Bring to a boil.  Cover the pot and lower heat to a gentle boil. Cook for 15 to 20 minutes, or until potato pieces are tender.  Strain and drizzle with vinegar.  Set aside to cool.

When potatoes are cooled, stir together all the remaining ingredients and season with salt and pepper. Pour this over the potatoes and stir well to coat. It's that easy.

Keep chilled until serving.  Enjoy!

More Heirloom Recipes on Tablespoon.com!

Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:

Patty Melt Sliders
Savory Baked Brie
Teriyaki Chex Mix
Sirarcha Shrimp Cocktail

[cookbook]

Do you have your own twist on this classic? Please share!

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