By tigerduck on October 20, 2005
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Roast Salmon With Spiced Coconut Crumbs), which is printed in the 'Good Food Magazine' (January 2003)."
Serving Size: 1 (211 g)
Servings Per Recipe: 8
"Sorry, this did not go over very well with us. I'll try it again later some time."
"Very tasty! I love the little kick of spice in this potato salad. We also added some boiled eggs, but that is the only thing we changed. I love the idea of using mostly yogurt rather than 100% mayo. We will make this again and again!"
"I just finished making this and it is excellent! I added 3 hardboiled eggs chopped, didn't cook the onion just threw it in. I didn't have mild curry paste so I used 1 tsp of Patak's Hot Curry Paste. This is sooo good, I'm sure to make it alot this summer. Such a nice change from boring potato salad. Thanks so much for posting this recipe!"
"Verrrry delicious potato salad which avoids the sweet taste that I really can't tolerate in other recipes that use anything from pickle relish to sugar. :o I used Patak's Mild Curry Paste -- I'd have used your recipe (Recipe #133926) if I'd had a head start, but didn't know I was going to make this for a picnic tomorrow until just before I made it. I'll definitely do so next time. Anyway, I cut the recipe in half and added 2 chopped hard boiled eggs, but otherwise followed the recipe exactly. I also had a beloved container of Fage Greek yogurt in my fridge which made this salad extra special. Can't wait for the flavors to meld overnight and to be able to dive head-first into this at tomorrow's barbeque. Thanks, tigerduck!"
"This is MY kind of recipe!!! Heavy on the scallions & celery...potatoes...mayo....droooool. And with the yogurt, it wasn't too heavy. I was so mad to discover that I was out of mustard seeds. Next time!"
"Great potato salad! Made 1/2 recipe and used yellow mustard seeds instead of black as that's what I had - also used a bit more than called for as yellow mustard seeds are not as potent as the black ones. Peeled the potatoes (yes, it is worth it!) and will cube them quite small the next time - this time I made a more chunky salad but the dressing is so good I really want to smother every potato morsel in it!! Thank you for posting! "
"Wonderful. I decided to use all yoghurt (left out the mayo) as what we have is so rich and thick - didn't miss the mayo one bit. Loved the spice of the curry in this and the snap of the mustard seeds."
"I certainly understand why this is a favorite for you. I made it last nite & just tasted it early this morning. So good (even for breakfast!) & I now can't wait for lunch. I made my own curry paste & couldn't find black mustard seeds, but otherwise was faithful to your recipe. Yum! Thx for posting, duck!"
"This was a very nice little potato salad! I used red potatoes. The curry added a wonderful flavor to the dish. I served along side your Roasted salmon with Spiced Coconut Crumbs recipe #141533 and it was well received - thank you for posting & I hope you enjoy the photos!"