Warm curried potato salad

Prep 10 min
Plus Cooking time: 20 minutes
Makes 8 Servings



medium white potatoes
3 to 4
1/2 tsp
3 tbsp
white-wine vinegar
1 tbsp
Indian curry paste
generous pinches
1/3 cup
1 cup
coarsely chopped fresh cilantro


  • Peel all potatoes, then cut into 1-in. (2.5-cm) chunks, keeping the white and sweet separate. Place white ones in a large saucepan. Cover with water and add salt. Bring to a boil, covered, over high heat. Then boil gently for 5 min. Carefully stir in sweet potatoes. Cover and continue boiling gently until tender, 15 to 20 more min. Drain.
  • Meanwhile, in a small bowl, stir vinegar with curry and sugar. Then slowly whisk in oil. Prepare cilantro and thinly slice onions.
  • Place hot potatoes in a large bowl. Drizzle dressing overtop. Sprinkle with cilantro and onions. Stir to evenly coat. Taste and add salt if needed. Great warm, at room temperature or cold. Will keep well, covered and refrigerated, up to 2 days. Before serving, taste and add more oil if needed.

A colourful mixture of potatoes and a tasty curry vinaigrette set this spud salad apart from its pale and creamy cousin. But one thing remains the same: It’s perfect for making ahead of time.


Calories 189, Protein 2 g, Carbohydrates 23 g, Fat 10 g, Fibre 3 g, Sodium 162 mg.
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