Potatoes, full of vitamin C, are satiating and delicious in this curried potato salad. Turmeric, cumin, coriander, a touch of cayenne, and protein-rich yogurt are married in a flavorful dressing that’s finished with a hint of sweetness from dried apricots, chopped cilantro, and earthy kalonji.
New Potatoes
New potatoes are young potatoes harvested early in the season. Their thin skins and waxy texture make them perfect for potato salad. Some smaller potatoes, often called mini or baby, are actually fully matured potatoes that are bred to be small. They will also work in this recipe but won’t have the same texture.
Advertisement
This recipe originally appeared on alive.com as “Curried Potato Salad.”
Curried Potato Salad
Rate this recipe!
Ingredients
- 1.5 lbs small new yellow potatoes
- 1/4 cup Greek yogurt
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 cup scallion
- 2 Tbsp finely chopped dried fruit such as apricot or mango
- 1/4 cup chopped fresh cilantro
- 1 Tbsp nigella seeds kalonji
Instructions
- Boil or steam potatoes until tender. Drain and allow to cool completely.
- Combine yogurt, turmeric, cumin, coriander, and cayenne pepper in large bowl.
- Quarter potatoes and add to bowl with scallion, chopped dried fruit, and cilantro. Toss to coat potatoes with dressing.
- Transfer to serving bowl and sprinkle with nigella seeds.
