Curried Potato Salad

Curried Potato Salad

21
CoolChef 4

"At home we are a curry fanatics."
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Ingredients

5 h servings 316 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool, then cut into chunks.
  2. While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  3. In a large salad bowl, whisk together the mayonnaise and sour cream until smooth, then stir in the apple chunks, red onion, pickle relish, celery, green onions, curry powder, and salt and pepper. Lightly stir in the potato chunks and eggs, toss to coat with dressing, cover the bowl, and chill at least 3 hours before serving.

Reviews

21
  1. 31 Ratings

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Most helpful positive review

Excellent. Quantities seem a little whacky as made this for 40, served 60 and still had a mountain left over. Probably better calculation would be one potato per person.

Most helpful critical review

If you like southern style comfort food this recipe is not for you. I looked at the reviews and decided to try it. I took it to a family reunion and people took bites but would not eat it.

Excellent. Quantities seem a little whacky as made this for 40, served 60 and still had a mountain left over. Probably better calculation would be one potato per person.

Had some left over New Red Potatoes (with skin on) that I had boiled so I decided to make a potato salad. I halved the recipe due to the number of potatoes I had. My husband's exact words were"...

I am not a huge fan of potato salad generally, but this recipe was really good. The curry flavor was fantastic and the apples add a sweet surprise to every bite. Very flavorful, easy, and delici...

Very flavorful, nice curry flavor without being overpowering. I almost think some raisins or golden raisins or craisins would be good in there.

Great!!! Went to a BBQ last night and it was the hit of the meal. Many compliments and requests for the recipe. Took a little longer than 30 minutes for me to make it, but well worth it. Will ma...

I had to make a few changes due to what I had in the house and it still came out great. I used just mayo, no celery and chopped dill pickles.

If you like the taste of curry, you will love this potato salad. The sour cream makes it super creamy. I skipped the celery and sweet relish. It was a big hit with my husband!

I make the recipes exactally like written to the T. I never ate anything or cooked with curry was a first for me... It was really good

substituted 1/2 the potatoes w/ yams, didn't have celery, used celery seed