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Curry Potato Salad

  • Prep 35 min
  • Total 35 min
  • Servings 8

A lighter, quicker version of the classic potato salad with a curry twist. MORE + LESS -

Sandi Arata
May 22, 2017

Ingredients

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

Steps

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  • 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
  • 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! Keep chilled until serving. Enjoy!

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