The Ultimate Creamy Curry & Roasted Pepper Potato Salad
421kcal
Ingredients
- 2 lbs Potatoes, peeled and diced
- 1 medium Onions, finely chopped
- 1 cup Carrots, grated
- ½ cup Roasted red bell peppers, diced
- 1 cup Canned corn, drained
- ⅓ cup Cornichon pickles, chopped
- ¼ cup Fresh dill, finely chopped
- 1 tbsp Vegetable oil (for sautéing)
The Curry-Yogurt Dressing
- ¾ cup Plain yogurt
- ⅓ cup Mayonnaise
- 2 cloves Garlic, minced
- 1 tsp Curry powder
- 1 tsp Salt
Equipment
- Large Pot: To boil the potatoes to tender perfection.
- Mixing Bowl: A wide bowl to toss the salad without smashing the potatoes.
- Small Whisk: For creating a perfectly smooth and emulsified curry dressing.
- Chef's Knife: To neatly dice your potatoes and roasted peppers.
Method
- Peel and dice the potatoes into small, uniform cubes. Boil in salted water until tender but not mushy. Drain and set aside to cool in a large bowl.
- Heat a little oil in a pan. Sauté the diced onions until translucent. Add the grated carrots and continue to sauté until they are soft and vibrant. Let them cool.
- Roast the red capia peppers (over a flame or in the oven), peel the skin, and dice them finely.
- In the bowl with the potatoes, add the sautéed onion-carrot mix, roasted peppers, chopped pickles, corn, and fresh dill.
- In a separate small bowl, whisk together the yogurt, mayonnaise, minced garlic, curry powder, and salt until smooth.
- Pour the creamy curry dressing over the salad ingredients. Toss gently until every potato cube is beautifully coated in that golden sauce.
- Let it rest in the fridge for 30 minutes to allow the flavors to meld. Serve chilled and garnish with extra dill if desired.
Nutrition
Calories421kcalCarbohydrates54gProtein11gFat19gSaturated Fat3gPolyunsaturated Fat11gMonounsaturated Fat4gTrans Fat0.1gCholesterol12mgSodium476mgPotassium1293mgFiber7gSugar7gVitamin A6206IUVitamin C76mgCalcium102mgIron3mg
Notes
Let the potatoes cool completely before mixing with the dressing. Adding yogurt while the potatoes are warm can cause the sauce to thin out and become watery instead of creamy.