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A vibrant yellow curry potato salad with red peppers, corn, and fresh dill in a glass bowl.

The Ultimate Creamy Curry & Roasted Pepper Potato Salad

A rich and colorful Turkish potato salad made with a garlic-curry yogurt dressing, sautéed vegetables, and smoky roasted peppers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Turkish
Calories: 421
Ingredients Equipment Method Video Notes

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
 

  1. 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.
    Boiling peeled and small-diced potatoes in a pot for the salad base.
  2. 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.
  3. Roast the red capia peppers (over a flame or in the oven), peel the skin, and dice them finely.
  4. In the bowl with the potatoes, add the sautéed onion-carrot mix, roasted peppers, chopped pickles, corn, and fresh dill.
    Adding cornichon pickles, sweet corn, and fresh dill to the potato and vegetable mix.
  5. In a separate small bowl, whisk together the yogurt, mayonnaise, minced garlic, curry powder, and salt until smooth.
    Whisking yogurt, mayonnaise, garlic, curry powder, and salt to create the golden dressing.
  6. Pour the creamy curry dressing over the salad ingredients. Toss gently until every potato cube is beautifully coated in that golden sauce.
    Pouring the yellow curry yogurt dressing over the salad ingredients and mixing well.
  7. Let it rest in the fridge for 30 minutes to allow the flavors to meld. Serve chilled and garnish with extra dill if desired.
    The finished creamy curry potato salad, beautifully garnished and ready to be served.

Video

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.