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A vibrant and creamy Turkish potato salad served in a bowl, featuring a golden curry-yogurt dressing, diced roasted red peppers, sweet corn, and garnished with fresh dill.

Creamy Curry Turkish Potato Salad with Roasted Peppers

A vibrant and creamy potato salad made with a garlic-yogurt curry dressing, sautéed carrots, roasted red peppers, and crunchy pickles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: Turkish
Calories: 310
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3-4 large Potatoes, peeled and diced
  • 2 medium Carrots, grated
  • 2-3 medium Onions, finely chopped
  • 2 pieces Roasted red peppers, diced
  • 3 tbsp Cornichon pickles, chopped
  • 1 cup Canned corn, drained
  • 2 tbsp Fresh dill, finely chopped
  • 3 tbsp Vegetable oil (for sautéing)
For the Creamy Sauce
  • ½ cup Plain yogurt (Greek yogurt works best)
  • 3 tbsp Mayonnaise
  • 1 tsp Curry powder
  • 2 cloves Garlic, minced
  • 1 tsp Salt

Equipment

  • Large Pot: To boil the potatoes to perfection.
  • Large Mixing Bowl: For combining all the fresh ingredients and dressing.
  • Chef's Knife: For finely chopping all those fresh herbs and onions.
  • Potato Peeler: To prep your potatoes before boiling (or after, depending on your style!).

Method
 

  1. Peel and dice the potatoes into small cubes. Boil in salted water until tender but not mushy. Drain and set aside in a large mixing bowl.
    Small cubes of potatoes boiled until tender, drained, and placed in a large mixing bowl.
  2. Heat oil in a pan. Sauté the onions until translucent, then add the grated carrots. Cook until the carrots soften and release their color. Let them cool slightly.
  3. Dice the roasted red peppers and cornichon pickles.
  4. Add the sautéed carrot-onion mixture, roasted peppers, pickles, and corn to the potatoes.
    Combining boiled potatoes, sautéed carrot mixture, corn, and chopped roasted peppers in a bowl.
  5. In a separate bowl, whisk together the yogurt, mayonnaise, minced garlic, curry powder, salt, and chopped dill.
    A creamy salad dressing made with yogurt, mayonnaise, minced garlic, curry powder, and fresh dill in a bowl.
  6. Pour the creamy dressing over the potato mixture. Fold gently so the potatoes don't break, ensuring everything is evenly coated.
    Pouring the golden creamy curry and yogurt sauce over the mixed vegetable ingredients.
  7. Transfer to a serving platter and garnish with an extra sprig of dill if desired. Best served chilled or at room temperature.
    The final creamy curry potato salad mixed thoroughly and transferred to a serving platter, garnished with dill.

Video

Notes

Let the boiled potatoes cool slightly before mixing them with the yogurt sauce. If the potatoes are too hot, the yogurt may separate and the salad can become watery.