Try this Curried Potato Salad No Mayo recipe
- pepper
- salt
- 1 cup frozen peas
- 1/2 small red onion diced
- 2 pounds red bliss potatoes washed and cut into large chunks (depending on the size of the potatoes, i usually quarter them)
- 2 stalks celery diced (approx. 1/2 cup)
- 3-4 green onions thinly sliced
- 3-4 eggs hard-boiled, then chopped/quartered
- 3/4 cup plain greek yogurt (i use non-fat)
- 2 tablespoons fresh mint roughly chopped (i think this really makes it pop, so i wouldn’t skip the mint, but fresh flat leaf parsley or cilantro will work too!)
- 2 teaspoons curry powder (i use madras curry powder)
- 1 pinch cayenne pepper powder
- 1 teaspoon vinegar (red wine, apple cider or regular white vinegar will work -- no balsamic)
- Carbohydrate 27.9106311311575 g
- Cholesterol 0.459375 mg
- Fat 0.457824772694807 g
- Fiber 3.77010371558755 g
- Protein 4.51321536862682 g
- Saturated Fat 0.150444676940696 g
- Serving Size 1 1 (184g)
- Sodium 39.2665140678231 mg
- Sugar 24.14052741557 g
- Trans Fat 0.111924788404626 g
- Calories 130 calories
Step-by-step
- For the perfect hard-boiled eggs (no green yolks!) place the eggs in a small pot with enough water to cover the eggs by about 1 inch.
- Bring the water to a boil.
- When the water comes to a boil, let the eggs boil for 1 minute, then remove from heat, COVER, and let stand for 12 minutes.
- Peel when cooled.
- In a large pot, cover the potatoes with water and bring to a boil over high heat.
- When the water is boiling, add 1 tablespoon of salt and turn the heat down to keep the water at a gentle boil.
- Book the potatoes for about 10-15 minutes or until the potatoes are tender when pricked with a fork.
- Drain in a colander to cool the potatoes.
- While the potatoes are cooling, in a small bowl, whisk together the yogurt, mint, curry powder and cayenne pepper powder.
- In a large bowl, stir the onions, peas, celery and eggs together.
- Once the potatoes are cool, stir in the potatoes, vinegar, and yogurt mixture in with the peas, onions, celery and eggs.
- Stir gently with a wooden spoon.
- Salt and pepper to taste.
Most home cooks make the fundamental error of boiling potatoes in cold water without salt, resulting in waterlogged spuds that fail to absorb dressings properly. Red bliss potatoes require salted boiling water added only after the pot reaches a rolling boil, which ensures the exterior starch sets quickly while the interior cooks evenly to a tender fork-piercing stage within 10 to 15 minutes. Starch management dictates the entire textural success of this dish, meaning adequate draining in a colander is mandatory before any dairy contacts the hot surface.
The Yogurt and Spice Emulsion
Plain Greek yogurt replaces heavy mayonnaise here, offering a high-protein base that clings tightly to chunked vegetables without separating. Whisking the curry powder and cayenne directly into the cold yogurt hydrate the ground spices instantly, diffusing fat-soluble flavor compounds through the dairy before mixing. Madras curry powder supplies a robust heat profile, whereas a single teaspoon of red wine vinegar cuts through the acidity of the yogurt to balance the warmth of the spices.Thermal Control and Sequencing
Hard-boiled eggs demand strict thermal control to prevent the sulfurous green ring that forms from overcooking; boiling them for precisely one minute before removing the pot from heat and covering for 12 minutes yields bright, clean yolks. Frozen peas require zero precooking because the residual heat from the draining potatoes thaws them perfectly while retaining their bright green crunch. Folding the components requires a gentle touch with a wooden spoon to keep the potato chunks intact rather than creating an accidental mash.
