Creamy Curry Turkish Potato Salad with Roasted Peppers
310kcal
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
- 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.
- 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.
- Dice the roasted red peppers and cornichon pickles.
- Add the sautéed carrot-onion mixture, roasted peppers, pickles, and corn to the potatoes.
- In a separate bowl, whisk together the yogurt, mayonnaise, minced garlic, curry powder, salt, and chopped dill.
- Pour the creamy dressing over the potato mixture. Fold gently so the potatoes don't break, ensuring everything is evenly coated.
- Transfer to a serving platter and garnish with an extra sprig of dill if desired. Best served chilled or at room temperature.
Nutrition
Calories310kcalCarbohydrates43gProtein6gFat13gSaturated Fat2gPolyunsaturated Fat7gMonounsaturated Fat3gTrans Fat0.1gCholesterol7mgSodium269mgPotassium982mgFiber5gSugar5gVitamin A3465IUVitamin C42mgCalcium68mgIron2mg
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.