1/3 Photos of Curry Dressing for Rice or Potato Salad
This is a versatile dressing with a refreshing flavour that brings out the best in a rice salad. I am always asked for this recipe once people taste it, as rice salads can generally be very boring. The curry powder is the old fashioned one my mum has bought for years simply called Indian curry powder. It is not curry paste or masala but a milder type our grandma's used for making curried sausages and eggs. Do not use floury potatoes, they need to hold their shape when being mixed with the dressing etc. Cooking times are for the rice and potatoes and are approximate.
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For the dressing itself
- 1Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
- 2For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
- 3For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
- 4Both salads are much nicer if served warm, but not hot.
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Nutritional Facts for Curry Dressing for Rice or Potato Salad
Serving Size: 1 (14 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 128.7
- Calories from Fat 123
- Total Fat 13.6 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 605.0 mg
- Total Carbohydrate 1.5 g
- Dietary Fiber 0.1 g
- Sugars 1.1 g
- Protein 0.6 g
The following items or measurements are not included:
rice wine vinegar