POTATO SALAD WITH CURRIED MAYO
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Side dish, Snack
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
- Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium
CURRIED POTATO SALAD
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
- Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.
SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING
The fantastic flavor of this potato salad is created by peeling the potatoes after they're cooked and mixing the ingredients while warm. Using golden potatoes makes this recipe special! Celery, bell pepper, and olives may be added if desired.
Provided by SHORECOOK
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
- Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 23.8 g, Cholesterol 119.1 mg, Fat 30.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1186.2 mg, Sugar 1.5 g
POTATO SALAD WITH CURRIED MAYO
This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Recipe #141533), which is printed in the 'Good Food Magazine' (January 2003).
Provided by tigerduck
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- This salad can be made up to a day ahead.
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you may want to keep skins on salad potatoes, but for entertaining or if you have the time (yes, it's worth it!) it's ten minutes well spent to remove them - the take on the flavour of the dressing more easily and they look better.
- Chop all but two of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- TO SERVE:.
- Remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
Nutrition Facts : Calories 194.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 2.9, Sodium 100.7, Carbohydrate 34.6, Fiber 3.8, Sugar 6.8, Protein 4.6
FRUIT, NUT, AND CHICKEN SALAD WITH CURRIED MAYO DRESSING
A cool, light, summer meal perfect for those days when its too hot to cook. But since the ingredients are available year round you can enjoy it anytime. It goes together fast but tastes like you slaved over it. ;) Creamy, zesty, and pretty on the plate. "Cooking" time is chilling time.
Provided by 3KillerBs
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the dressing ingredients.
- Mix chicken, apples, pineapple chunks, raisins, pecans, celery, and onions with enough dressing to make it moist but not soggy.
- Chill for at least half an hour to develop the best flavor.
- Can be served on a bed of mixed greens or used as a filling for sandwiches or wraps.
- Note - Curry powders vary wildly in both heat and flavor from brand to brand. Start with less and taste before adding more unless you are very fond of curry and sure that you'll enjoy it hot.
Nutrition Facts : Calories 449.9, Fat 25.5, SaturatedFat 3.7, Cholesterol 40.1, Sodium 385.1, Carbohydrate 46.2, Fiber 4, Sugar 35.1, Protein 14.1
CURRIED POTATO AND PEA SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
- In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 4 grams
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
CURRIED POTATO SALAD
Make and share this Curried Potato Salad recipe from Food.com.
Provided by Spice Boy
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Wash and peel the potatoes. Boil in a large pot of salted water until cooked, approximately 20 minutes.
- Meanwhile, heat 2 T. peanut oil in a large skillet over medium-high heat. Stir-fry the cashews until they are toasted and slightly browned, about 5 minutes. Remove the cashews, season them with salt and pepper, and set aside.
- Add the remaining oil to the pan and heat it to medium. Add the celery and onion and saute until the vegetables are almost tender, about 8 minutes. Add one chile pepper (the other is reserved for garnish), garlic, ginger, curry powder, tumeric, and cayenne. Saute the mixture until the spices are toasted and the garlic is cooked, about 2 minutes. Remove from heat and stir in the sugar and 1/2 of the cashews, reserving the other half for garnish.
- When the potatoes are cooked through, drained, and cool enough to handle (but still warm), cut them in half and then into half-rounds. Toss the warm potatoes with the warm curry mixture. Allow the potatoes to cool thoroughly.
- Gently stir in the chopped egg, 1/4 Cup chopped parsley (reserving the other 1/4 Cup for garnish), mayonnaise, and salt and pepper. Taste for seasoning and adjust accordingly. Add more mayonnaise if the mixture is too dry.
- Garnish with the remaining ingredients: one sliced chile pepper, 1/2 Cup toasted cashews, 2 sliced eggs, 1/4 Cup chopped parsley, and the reserved celery leaves. Sprinkle with paprika if desired.
THE ORIGINAL POTATO SALAD WITH REAL MAYONNAISE
For picnics or potlucks, sometimes the basics are best: a creamy dressing made with real mayonnaise is the perfect complement to this potato salad with hard-cooked eggs, celery and onion. By Best Foods.
Provided by RavynLoony
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Nutrition Facts : Calories 281.1, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 882.9, Carbohydrate 38.4, Fiber 3.8, Sugar 5.3, Protein 3.7
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