Curried Potato Salad is a creamy potato salad with lots of Indian spice. If you are a curry lover, you will be a huge fan of this potato salad. It’s bursting with spice flavor.
How To Make Curried Potato Salad
To make Curried Potato Salad you can start with either baby yellow (Yukon Gold) potatoes or red potatoes. Boil them in salted water until tender. It’s very important to not forget to salt the water. You want to add at least 2 teaspoons of salt to the water so that your potatoes taste seasoned rather than plain and boring.
Cut the potatoes into quarters and sprinkle with 1 1/2 tablespoons of white wine vinegar while still warm. This is going to add a little tang and really perk up the flavor. You could use apple cider vinegar or even rice vinegar if you don’t have white wine vinegar.
Hard boil 5 eggs and slice them and add them to a large bowl with the potatoes.
Make the creamy dressing which is a simple mixture of mayonnaise, sour cream, curry powder, and sugar. Stir it into the potatoes. Add the sliced red onion and chopped fresh cilantro. You want to refrigerate this Curried Potato Salad for at least 1 hour before serving to let the flavors blend.
How To Serve
This potato salad goes great with grilled chicken kabobs. I also love it with burgers and hot dogs.
Make Ahead and Storage
This potato salad is best made at least 1 hour before serving and it will keep in an airtight conatiner in the refrigerator for 4 to 5 days.
More Potato Salad Recipes
- Jalapeno Popper Potato Salad
- Southern Potato Salad
- Creamy Dill Potato Salad
- Loaded Ranch Potato Salad
- Bacon Potato Salad
- Southern Mustard Potato Salad
Curried Potato Salad
- 3 pounds baby yellow or red potatoes
- 3 teaspoons salt, divided
- 1 1/2 tablespoons white wine vinegar
- 5 eggs
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons curry powder
- 2 teaspoons sugar
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Place potatoes in a large pot and cover with at least an inch of water. Bring to a boil and add 2 teaspoons salt. Boil until tender, about 15 to 20 minutes.
- Drain potatoes. Let cool a few minutes and then quarter them while still hot. Place in a large bowl and drizzle vinegar over them. Let sit to cool.
- Place eggs in a small pan and cover with an inch of water. Bring water to a boil and then boil for 8 minutes. Drain. Hit each egg on the side of the pot several times to crack the shell place eggs in a bowl of ice water. When cool, peel the eggs and cut them into slices.
- In a medium bowl, stir together mayonnaise, sour cream, remaining 1 teaspoon salt, sugar and curry powder.
- Add to bowl with potatoes along with egg, onion, and cilantro. Stir to mix. Cover and refrigerate at least 1 hour before serving.
Want to Save This Recipe?
Disclosure: This post contains affiliate links.
9 thoughts on “Curried Potato Salad”
This recipe looks fantastic – I can’t wait to try it. Do you think this would be nice with the addition of bacon and celery?
I made this recipe tonight for my family for a pre- July 4 accompaniment to our dinner. It was absolutely delicious! I was worried that 2 tablespoons of curry would be overpowering but it was just the right amount. Don’t hesitate to try it and make it exactly as written. It was the bomb!
Made this for a barbecue and it was a real hit. Mild curry flavour complimented other salads and meat on barbecue. About to make it again just for me! Delicious
Love this recipe!
I love curry, but what could one substitute for the eggs? Just add another potato? Perhaps some celery as well? Hard-boiled eggs are my most hated food, but I feel like just leaving them out isn’t going to work here, given that the recipe calls for five of them. Thanks so much for your wonderful recipes!
Best curried potato and egg salad ever. It was a real winner at our family BBQ last night.
Great recipe. The dressing is creamy and light. The red onion gives it a nice kick.