Curried Potato Salad


In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.


  • 3 pounds baby white potatoes, scrubbed

  • 1 tablespoon plus 1 teaspoon salt

  • 2 tablespoons white-wine vinegar

  • 5 large eggs

  • ½ cup plus 2 tablespoons Homemade Mayonnaise, or prepared

  • 3 tablespoons curry powder

  • 1 medium onion, thinly sliced into slivers

  • ¼ cup fresh cilantro, finely chopped


  1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.

  2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.

  3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

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