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Curry Potato Salad

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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A lighter, quicker version of the classic potato salad with a curry twist.
by: Sandi Arata
Updated May 22, 2017
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  • 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


  • 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

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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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