Curried Potato Salad with Creamy Yogurt Dressing
This deliciously zesty potato salad is infused with the exotic flavors of Madras curry paste, offering a delightful twist on the classic dish. Perfect for a light lunch or as a side dish for your favorite roasted proteins, this salad features tender salad potatoes, crunchy celery, and fresh spring onions. The creamy dressing made from low-fat plain yogurt and mayonnaise adds a luscious texture and mild spice that makes each bite refreshing yet satisfying. Ideal for meal prepping or picnicking, this dish is not only flavorful but also nutritious, setting the stage for a wholesome meal. Enjoy it alongside Roast Salmon with Spiced Coconut Crumbs for a complete culinary experience.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
salad potatoes, such as Charlotte
2.75 lbs (halved if large)
spring onion
1 bunch (trimmed and sliced, reserved green stems)
peanut oil or sunflower oil
1 tablespoon (for cooking)
black mustard seeds
1 teaspoon (plus extra for serving)
Madras curry paste
1 tablespoon (for dressing)
low-fat plain yogurt
200 g (for dressing)
mayonnaise
4 tablespoons (for dressing)
celery
4 sticks (thickly sliced)
Instructions
1
You can prepare this salad up to a day in advance for added convenience.
2
Begin by boiling a large pot of salted water. Once boiling, add the halved salad potatoes and cook for approximately 15 minutes, or until they are tender when pierced with a knife. Drain the potatoes in a colander and allow them to cool for 5 to 10 minutes.
3
While the potatoes are cooking, prepare the spring onions by trimming the roots and slicing the white bulb ends. Reserve the green tops for later use. In a heavy-bottomed saucepan, heat the peanut or sunflower oil over medium heat. Add the black mustard seeds and sauté until they start to pop.
4
Once the seeds begin to jump, stir in the chopped white parts of the spring onions and the Madras curry paste. Cook for an additional 2 minutes, stirring constantly to avoid burning.
5
Transfer the mixture to a large mixing bowl. Add the low-fat plain yogurt and mayonnaise to the bowl, then season generously with salt and freshly ground black pepper. If you prefer the potatoes skinless for a more refined texture, peel them at this stage for enhanced flavor absorption.
6
Chop all but two of the green spring onion stems and incorporate them into the dressing along with the cooled potatoes and sliced celery. Gently fold the mixture until all ingredients are evenly coated with the dressing.
7
Cover the salad with cling film and chill in the refrigerator until you're ready to serve.
8
TO SERVE: Remove the salad from the fridge about an hour before serving to let it come to room temperature. If the dressing thickens too much during refrigeration, loosen it with a splash of milk or water. Transfer the salad to a serving bowl, then cut the reserved spring onion stems into long shreds. Scatter them atop the salad along with a sprinkle of mustard seeds to add a final touch of flavor and crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this potato salad?
This zesty potato salad is infused with the exotic flavors of Madras curry paste and balanced with a creamy yogurt and mayonnaise dressing.
Which type of potatoes should I use for this recipe?
The recipe recommends using salad potatoes, specifically suggesting the Charlotte variety.
How long does it take to boil the potatoes?
The halved salad potatoes should be boiled for approximately 15 minutes, or until they are tender when pierced with a knife.
Can I prepare Curried Potato Salad in advance?
Yes, this salad can be prepared up to a day in advance for added convenience.
Is this potato salad recipe vegetarian?
Yes, based on the ingredient list provided, this recipe is suitable for vegetarians.
What are the ingredients in the creamy dressing?
The dressing is made from low-fat plain yogurt, mayonnaise, Madras curry paste, and sautéed aromatics like spring onions and mustard seeds.
How do I prepare the spring onions for this dish?
Trim the roots and slice the white bulbs for sautéing, then reserve the green tops to be chopped for the dressing and shredded for garnish.
How do I cook the black mustard seeds?
Heat peanut or sunflower oil over medium heat and sauté the seeds until they start to pop or jump.
What should I do if the dressing is too thick after refrigeration?
If the dressing thickens too much while chilling, you can loosen it with a splash of milk or water before serving.
Should the potatoes be peeled for this salad?
Peeling is optional; you can peel them after boiling if you prefer a more refined texture and enhanced flavor absorption.
What is the recommended serving temperature?
It is best to remove the salad from the fridge about an hour before serving so it can reach room temperature.
How much Madras curry paste is needed?
The recipe calls for 1 tablespoon of Madras curry paste.
What kind of oil is best for sautéing the spices?
You can use either 1 tablespoon of peanut oil or sunflower oil.
How much yogurt and mayonnaise are used in the dressing?
The recipe uses 200g of low-fat plain yogurt and 4 tablespoons of mayonnaise.
What vegetables provide the crunch in this salad?
Crunch is provided by 4 thickly sliced sticks of celery and fresh spring onions.
How are the mustard seeds used as a garnish?
A sprinkle of extra black mustard seeds is scattered on top of the finished salad for added flavor and crunch.
How much total potato weight is required?
The recipe requires 2.75 lbs of salad potatoes.
What is the final step before serving the salad?
The final step is to scatter shredded green spring onion tops and extra mustard seeds over the salad.
Is this dish suitable for meal prepping?
Yes, its ability to be made in advance and chilled makes it ideal for meal prepping or picnics.
How long should I sauté the spring onions and curry paste?
Once added to the popping mustard seeds, cook them for an additional 2 minutes, stirring constantly.
Do I need to salt the potato water?
Yes, you should begin by boiling the potatoes in a large pot of salted water.
How do I ensure the potatoes are evenly coated?
Gently fold the potatoes and celery into the dressing mixture until all ingredients are evenly coated.
What seasoning is used for the dressing?
The dressing should be seasoned generously with salt and freshly ground black pepper.
How should the salad be stored while cooling?
The salad should be covered with cling film and chilled in the refrigerator until ready to serve.
What serving suggestion is mentioned in the description?
The description suggests enjoying it alongside Roast Salmon with Spiced Coconut Crumbs.
How should the reserved green spring onion stems be cut for serving?
They should be cut into long shreds to be scattered atop the salad.
Can I use high-fat yogurt instead of low-fat?
While the recipe calls for low-fat plain yogurt to keep it light, full-fat yogurt can be used for a richer flavor.
What size should the celery be sliced?
The 4 sticks of celery should be thickly sliced to maintain their crunchy texture.
How many spring onions are typically in the '1 bunch' required?
A standard bunch usually contains 6 to 8 spring onions, which provides enough for both the sauté and the garnish.
What does the curry paste add to the recipe?
The Madras curry paste adds a mild spice and complex aromatic flavor that differentiates this from a traditional potato salad.