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Curry potato salad in a gray bowl with curry leaves, red onion, and warm naan alongside.

Curry Potato Salad

Curry potato salad made with a yogurt dressing and no mayo. Curry powder, black mustard seeds, and curry leaves are toasted in hot oil first, then stirred through tender red potatoes with celery, red onion, and cilantro. An easy make-ahead side for cookouts and family dinners.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Salad, Side Dish
Cuisine: Indian
Servings: 6
Author: Shilpa

Equipment

Ingredients

For the salad

  • 2 lb red potatoes
  • 1 small red onion thinly sliced
  • ½ cup celery diced
  • ¾ cup Greek yogurt
  • ¼ cup cilantro chopped
  • ½ lemon juiced
  • 1 tablespoon yellow mustard
  • ½ teaspoon salt plus more for the boiling water
  • ½ teaspoon ground black pepper

For the curry oil

Instructions

  • Wash and peel the potatoes, then cut them into one-inch cubes. Place the cubes in a large pot and cover with cold water by one inch. Add a generous pinch of salt.
  • Bring to a boil over high heat, then reduce to a simmer and cook 10 to 12 minutes, until a fork slides in and out cleanly. Drain immediately in a colander and spread the cubes out to cool to room temperature.
  • Heat the olive oil in a small pan over medium heat. Add the mustard seeds and wait for them to pop.
  • Reduce the heat to low, add the curry leaves and curry powder, and toast for one minute until the color deepens and the spices smell aromatic. Take the pan off the heat and let the oil cool slightly.
  • In a bowl, whisk the yogurt, curry oil with all the spices, yellow mustard, lemon juice, salt, and pepper until evenly golden.
  • Combine the cooled potatoes, celery, red onion, and cilantro in a large bowl.
  • Pour over the dressing and fold gently so the cubes stay whole. Taste and adjust salt. Chill at least 30 minutes before serving, or up to a day ahead.

Notes

  • Use waxy potatoes. Red potatoes or Yukon Gold hold their shape; russets break apart.
  • Use a pot with room. Crowded cubes bump against each other and lose their edges.
  • Drain immediately. As soon as the potatoes are fork-tender, get them out of the cooking water. Leaving them in hot water, even after the heat is off, makes them waterlogged and more likely to fall apart when you toss them with the dressing.
  • Cool the potatoes fully before dressing them. Warm potatoes absorb the dressing and then weep water into it.
  • The curry powder must be toasted in the hot oil with the mustard seeds and curry leaves. Stirring it into the dressing raw is not a substitute.
  • Fresh curry leaves are usually in the refrigerated produce section at Indian grocery stores. Frozen works for the tadka. If you cannot find them, leave them out rather than substituting another herb.
  • Sour cream can replace half the yogurt for a richer dressing.
  • Keeps 3 to 4 days in an airtight container in the fridge. Do not freeze.

Nutrition

Calories: 159kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 266mg | Potassium: 806mg | Fiber: 4g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg
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