Creamy Curry Potato Salad Recipe Is a Flavor Explosion (6 Ingredients, 30 Minutes) by Melissa Vickers
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I had a curried potato salad at a meeting once and figured it was worth a try to duplicate it. I also figured that a little sweetness would be good with the curry, so I tried combining white potatoes with sweet potatoes. Yum! This creamy curry potato salad is fantastic and a flavor explosion in your mouth.
This easy curry potato salad recipe is good warm or cold. Try the potato salad recipe for your next covered dish picnic or as a side dish with your Easter ham.
Here is your gluten-free shopping list for this delicious potato salad recipe: white potatoes, sweet potatoes, celery, mayonnaise, curry powder and dried dill (or fresh is you have it).
Cooking Tip: If I use the small white potatoes that cook fast, I cook white and sweet potatoes together. If you use a bigger white potato that will take longer to cook than the sweet, cook them separately. You don’t want to end up with mush, although the one time I did overcook the potatoes, I just turned it into curried double potato mashed potatoes, and that was pretty good, too!
Not only is this potato salad delicious, but it is full of health benefits. Check out the health benefits of sweet potatoes (sweet potatoes are a superfood!), the health benefits of white potatoes, the health benefits of celery and the surprising health benefits of curry powder.
This is an easy side dish to make any day of the week with dinner. The potato salad packs up well for a healthy lunch the next day.
Cuisine: American / Middle Eastern / Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
- 1 1/2 pounds white potatoes, cut into chunks (I use bags of the small potatoes that don’t have to be peeled)
- 1 1/2 pounds sweet potatoes, peeled and cut into similar-sized chunks
- 1/2 cup chopped celery (optional)
- 1 cup mayonnaise
- 1 tablespoon curry powder (or to taste)
- 1 teaspoon dried dill (you could use fresh dill)
Here’s how to make it:
- Boil potatoes until just fork tender. Drain potatoes and place in a large bowl. Add celery.
- In a small bowl, combine mayonnaise, curry powder and dill. (You could use yogurt or sour cream instead of mayonnaise.)
- Mix the curried mayonnaise with potatoes. Add salt and pepper, if desired. Serve warm or cold. Store the potato salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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