By Deantini on November 29, 2010
Photo by Annacia
Photo by Annacia
"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"
Serving Size: 1 (484 g)
Servings Per Recipe: 4
"Refreshing, delicious, creative! Made exactly as posted with full amount of curry. Perfect with grilled chicken. Thanks Deantini."
"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."
"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."
"I scaled the recipe down and enjoyed this salad. I didn't add anything. Thanks! Made for PRMR game."
"Really yummy, we loved them very much!
I did not use cucumber as my husband has problem to digest them, but I'm sure this would be great as well. I used roma tomatoes as I had them on hand and for the curry I have an indian delicious "potatoes masala" that was perfect for this recipe. It was wonderful and coloured!
Thanks a lot for this great salad we will prepare this again for sure"
"I really enjoyed this recipe and didn't think the curry would work, but it did. I used both chives and green onions because, to me, they both have distinct tastes and i love them both."