Can I add sweet potatoes to this salad?

Absolutely! Sweet potatoes add a lovely sweetness. Just cube them and boil or steam them along with the potatoes.

Can this potato salad be frozen?

I wouldn't recomend freezing potato salad. The texture of the potatoes and dressing can change, making it watery when thawed.

How can I make this recipe vegan?

For a vegan version, use a plant-based mayonnaise and ensure your curry powder doesn’t contain any dairy-derived ingredients.

How long does this potato salad last in the fridge?

It’s best to consume it within 3-4 days, stored properly in the refrigerator, to maintain its flavor and freshness.

How do I keep the potatoes from getting mushy?

To prevent the potatoes from getting mushy, don’t overcook them. They should be tender but still hold their shape.

Can I add other vegetables to this salad?

Feel free to experiment! Other great additions include chopped celery, red onion, or even a sprinkle of toasted almonds for crunch.

Remember those summer days when life felt simpler, and the air was filled with the scent of grilling and good company? I sure do! One memory that always brings a smile is my aunt's potato salad at every family barbecue. While I adored her classic recipe, I couldn't help but wonder how I could infuse it with a twist of something a bit more...me. That's when I stumbled upon this Cumin & Curry Potato Salad, and let me tell you, it's been a game-changer! It's tangy, creamy, and has this intriguing warmth that just makes you want to keep coming back for more. It's like a hug in a bowl, y'know?

So, what makes this potato salad special? It’s the cumin and curry, of course! These spices bring a depth and warmth that complements the creamy mayonnaise and tangy Dijon mustard. It's not just about flavor; it’s about creating a unique taste experience that stands out from the crowd. This potato salad isn’t just a side dish; it’s a conversation starter. Its unexpected flavor profile always has people asking for the recipe. What are you waiting for? You’ll be surprised at how easy it is to put together!

Cumin and Curry Potato Salad

Name: Cumin and Curry Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 2 h
Yield: 6
Cuisine: Spices-and-Herbs
Ingredients: 2 lb Yukon Gold potatoes; 1 cup Frozen peas; 1 cup Mayonnaise; 2 tbsp Dijon mustard; 1 tbsp Apple cider vinegar; 1 tsp Ground cumin; 1 tsp Curry powder; 1/2 tsp Salt; 1/4 tsp Black pepper; Optional, for garnish Fresh cilantro or parsley

Elevate your potato salad game with this Cumin & Curry Potato Salad recipe! It combines the creamy comfort of classic potato salad with the warm, aromatic spices of cumin and curry for a unique and flavorful side dish.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 120 minutes

📖 Instructions

Prepare the Potatoes: Start by thoroughly washing 2 pounds of Yukon Gold potatoes. These potatoes hold their shape well and have a creamy texture, perfect for potato salad. Cut the potatoes into 1-inch cubes, ensuring they're roughly the same size for even cooking.
Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add about 1 teaspoon of salt to the water—this seasons the potatoes from the inside out. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and let the potatoes simmer for about 12-15 minutes, or until they are fork-tender. Be careful not to overcook them, as they'll become mushy and fall apart.
Steam the Peas: While the potatoes are boiling, prepare your steamer. If you don’t have a steamer basket, you can use a colander placed over a pot with about an inch of boiling water, ensuring the colander doesn’t touch the water. Add 1 cup of frozen peas to the steamer basket. Cover and steam for about 3-5 minutes, or until the peas are bright green and tender. Remove from heat and set aside to cool slightly.
Drain and Cool: Once the potatoes are fork-tender, drain them immediately in a colander. Rinse them under cold water to stop the cooking process and help them cool down more quickly. This also helps to remove any excess starch, preventing the salad from becoming too gluey. Allow the potatoes to cool completely before moving on to the next step. This is crucial; warm potatoes will melt the mayonnaise and make the salad watery.
Prepare the Dressing: In a large bowl, combine 1 cup of mayonnaise (I recommend a good quality, full-fat mayonnaise for the best flavor), 2 tablespoons of Dijon mustard (this adds a tangy kick), 1 tablespoon of apple cider vinegar (for brightness and acidity), 1 teaspoon of ground cumin, 1 teaspoon of curry powder, 1/2 teaspoon of salt (or more to taste), and 1/4 teaspoon of black pepper. Whisk all the ingredients together until the dressing is smooth and creamy. Taste and adjust the seasonings as needed. If you like a bit of heat, add a pinch of cayenne pepper.
Combine Ingredients: Gently fold the cooled potatoes and steamed peas into the dressing. Be careful not to overmix, as you want the potatoes to retain their shape. If you’re adding any other vegetables, such as chopped celery or red onion, fold them in now as well.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the salad to chill thoroughly. Chilling is important for both taste and food safety.
Serve: Before serving, give the potato salad a gentle stir. Taste and adjust the seasonings if necessary. Garnish with a sprinkle of fresh cilantro or parsley for a pop of color. Serve cold and enjoy! This potato salad is a fantastic side dish for barbecues, picnics, or any summer gathering.