Total Time
Prep 1 hr
Cook 0 mins

This is my very own recipe that has developed over the years. I have never actually measured anything - until now - so each time it would be a tad different. It is a bit different in the sense that it has curry in it. Also - the dressing is quite light since there is very little mayo in it and it is mostly based on strained yogurt. I serve the toppings in bowls on the table and each person can customize their salad this way

Ingredients Nutrition


  1. strain yogurt in strainer or in a coffee filter placed in a sieve, let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream.
  2. boil potatoes, peel, let cool and cube. Best used when fairly cold, but I have also used them while still warm if I do not have the time to wait.
  3. Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste' - I use 1/2 tsp but not everybody likes the same amount of curry so add a bit at a time. Mix and add more salt/pepper if needed.
  4. Add cubed potatoes to mix and let cool.
  5. Serve with toppings.


Most Helpful

Refreshing, delicious, creative! Made exactly as posted with full amount of curry. Perfect with grilled chicken. Thanks Deantini.

WiGal November 07, 2012

I enjoyed this without the toppings. Loved, loved, loved the curry addition and I can see that this will surely be made again here. Used tiny Yukon Golds halved and to my taste this came out perfect. A little tang and a little spice that raise the humble potato to a very yumful salad.

Annacia September 13, 2012

I like to take potato salad to work and often the dressing gets too watery by the time I eat it because of the vegetables that are added in. In this recipe they sort of rest on top and don't leak into the salad. I used homemade yogurt and just a little mayo. What a great idea! The curry is very nice here.

threeovens August 07, 2012

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