European immigrants brought potato salad recipes to America and the earliest records date to the mid-19th century. Curried potato salad adds curry powder to the traditional ingredients of potatoes, onion, mayonnaise, hard boiled eggs, and celery. Curry powder is a mix of spices first created in the 18th century that typically includes ground turmeric, cumin, coriander, ginger, and dried chilies. Recipes for curried potato salad vary as the dish can include many different ingredients to suit personal preferences.
Recipe Servings: 10
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs red potatoes, peeled
- 2 eggs
- 1 cup mayonnaise
- 1 cup sour cream
- 2 red apples, peeled, cored, and cut into ½-inch chunks
- ½ cup red onion, chopped
- ¼ cup sweet pickle relish
- 2 celery stalks, diced
- 3 green onions, thinly sliced
- 1 Tbsp curry powder
- Salt, to taste
- Ground black pepper, to taste
Directions
- Place potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Reduce heat to medium low, cover, and simmer for about 20 minutes or until tender.
- Drain the potatoes and let cool.
- Place eggs in a saucepan and add water until it is 1 inch above the eggs. Cover the saucepan and bring the water to a boil over high heat. Once boiling, remove the pan from heat and let eggs rest in the hot water for 15 minutes.
- Drain the water from eggs and cool them under cold running water before peeling and chopping.
- Cut the cooled potatoes into 1-inch chunks.
- Whisk together mayonnaise and sour cream in a large bowl until smooth.
- Stir in apple chunks, red onion, pickle relish, celery, green onion, curry powder, salt, and pepper.
- Gently stir in potato chunks and chopped egg until coated.
- Cover the bowl and chill in refrigerator for at least 3 hours before serving.
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