Warm weather brings grilling and salads. The all-American potato salad makes its way to many summer meals, and while I love a good potato salad, my problem is the mayo. I’m not a fan of mayonnaise and this leaves me at a disadvantage when it comes to potato salads, chicken salads, and egg salads.
The recipe below uses the ever-popular Greek yogurt instead of mayonnaise. Greek yogurt is all the rage these days and for good reason. In savory dishes I’ve found it to be a great substitute for sour cream, mayo and in some cases, heavy cream. In baking, I use it as a substitute for buttermilk.
In any case, the potato salad below is a nice way to put a new spin on the standard potato salad. I like to use Yukon Golds or Red Bliss potatoes for my potato salads because they are less starchy and sweeter than Russets and the waxiness in the Yukon Golds or Red Blisses helps to hold the potatoes together when mixing the salad. I also like to add a few hard-boiled eggs to it because the yolks add to the creaminess and sneak in a little protein. If you decide to give this recipe a try, remember this–like grilling, a good potato salad should be easy. Don’t stress if you are missing some ingredient or want to add another. If you’ve got the key ingredients, just throw it together with what you’ve got!
CURRIED POTATO SALAD
INGREDIENTS
~2 pounds Red Bliss potatoes, washed and cut into large chunks (depending on the size of the potatoes, I usually quarter them)
½ small red onion, diced
2 stalks celery, diced (approx. ½ cup)
1 cup frozen peas
3-4 green onions, thinly sliced
3-4 hard-boiled eggs, chopped/quartered (TIP! For the perfect hard-boiled eggs, see below)
Up to 3/4 cup plain Greek yogurt (I use non-fat)
2 tablespoons fresh mint, roughly chopped (I think this REALLY makes it pop, so I wouldn’t skip the mint, but fresh flat leaf parsley or cilantro will work too!)
2 teaspoons curry powder (I use madras curry powder)
pinch of cayenne pepper powder
1 teaspoon vinegar (red wine, apple cider or regular white vinegar will work — no balsamic)
salt
pepper
Other optional ingredients: cucumbers, carrots, cashews, or apples. You can substitute green beans for the peas too.
DIRECTIONS
In a large pot, cover the potatoes with water and bring to a boil over high heat. When the water is boiling, add 1 tablespoon of salt and turn the heat down to keep the water at a gentle boil. Cook the potatoes for about 10-15 minutes or until the potatoes are tender when pricked with a fork. Drain in a colander to cool the potatoes.
TIP!: For the perfect hard-boiled eggs (no green yolks!) place the eggs in a small pot with enough water to cover the eggs by about 1 inch. Bring the water to a boil. When the water comes to a boil, let the eggs boil for 1 minute, then remove from heat, COVER, and let stand for 12 minutes. Peel when cooled.
While the potatoes are cooling, in a small bowl, whisk together the yogurt, mint, curry powder and cayenne pepper powder. In a large bowl, stir the onions, peas, celery and eggs together.
Once the potatoes are cool, stir in the potatoes, vinegar, and yogurt mixture in with the peas, onions, celery and eggs. Stir gently with a wooden spoon. Salt and pepper to taste.
- ~2 pounds Red Bliss potatoes, washed and cut into large chunks (depending on the size of the potatoes, I usually quarter them)
- ½ small red onion, diced
- 2 stalks celery, diced (approx. ½ cup)
- 1 cup frozen peas
- 3-4 green onions, thinly sliced
- 3-4 hard-boiled eggs, chopped/quartered (TIP! For the perfect hard-boiled eggs, see below)
- Up to ¾ cup plain Greek yogurt (I use non-fat)
- 2 tablespoons fresh mint, roughly chopped (I think this REALLY makes it pop, so I wouldn’t skip the mint, but fresh flat leaf parsley or cilantro will work too!)
- 2 teaspoons curry powder (I use madras curry powder)
- pinch of cayenne pepper powder
- 1 teaspoon vinegar (red wine, apple cider or regular white vinegar will work -- no balsamic)
- salt
- pepper
- TIP! For the perfect hard-boiled eggs (no green yolks!) place the eggs in a small pot with enough water to cover the eggs by about 1 inch. Bring the water to a boil. When the water comes to a boil, let the eggs boil for 1 minute, then remove from heat, COVER, and let stand for 12 minutes. Peel when cooled.
- In a large pot, cover the potatoes with water and bring to a boil over high heat. When the water is boiling, add 1 tablespoon of salt and turn the heat down to keep the water at a gentle boil. Cook the potatoes for about 10-15 minutes or until the potatoes are tender when pricked with a fork. Drain in a colander to cool the potatoes.
- While the potatoes are cooling, in a small bowl, whisk together the yogurt, mint, curry powder and cayenne pepper powder. In a large bowl, stir the onions, peas, celery and eggs together.
- Once the potatoes are cool, stir in the potatoes, vinegar, and yogurt mixture in with the peas, onions, celery and eggs. Stir gently with a wooden spoon. Salt and pepper to taste.
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
Your potato salad looks really good – I’ve got to try it. I’ve posted a link to your recipe under my own curried potato and pear salad recipe. Do take a look when you have a chance.
https://cook2jhoom.wordpress.com/2012/06/27/potato-and-pear-salad-with-a-curry-honey-mustard-dressing/
Best wishes, Cheeku Bhasin
Thanks! Your recipe looks great too! Looks like we’ve got a similar preference for non-mayo salads. Do you eat tuna? If so, I’ll have to share my non-mayo tuna salad with you!