Curried Potato Salad

Yield: 8 servings

The curry, hot sauce, cashews and green onions blend to make this flavorful salad a nice twist on the usual fare! You won’t be disappointed.


  • 2 pounds Red Bliss potatoes, peeled and cut into 1-inch pieces
  • 3/4 cup plain (2% or fat-free) Greek yogurt
  • 2 teaspoons Madras or regular curry powder
  • 1 1/2 teaspoons hot pepper sauce (such as Tabasco or Sriracha)
  • 3/4 teaspoon salt
  • 3/4 cup shredded carrots
  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup thinly sliced celery
  • 1/4 cup chopped unsalted cashews


  1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
  2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
  3. Place cooled potatoes in a large bowl. Add carrots, green onions, celery, cashews, and yogurt mixture; toss gently to combine. Serve chilled.


Adapted from Susan Russo, Cooking Light, June 2011

One Response to Curried Potato Salad

  1. Nan June 3, 2011 at 6:50 am #

    Yummmmmy. And I was searching for what to serve the adults at a 5yo’s birthday party aside from blue Jell-o w/fish in it!


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