Curried Potato Salad


There are so many ways to make potato salad. You can add everything from yellow mustard, celery, eggs, bacon, sour cream, dill, vinegar and even yogurt! Everyone has their secret ingredient and I would like to share mine - curry powder! When pressed for time, my mom would make potato salad or potato choka for a quick meal by adding garlic, onions, serrano peppers, cilantro and cumin powder to boiled potatoes. My friend Wayne makes the best American-style potato salad I’ve ever had and I’ve been trying for years to snag the recipe from him to no avail (when I finally get it, I’ll be sure to share it with everyone, it’s seriously that good). I thought wouldn’t it be interesting to combine my mom’s potato salad with Wayne’s version to create an Indo-American fusion and as it turns out the result was quite delicious! It’s definitely not Karen’s bland potato salad.


  • 2 large russet potatoes

  • 2 hardboiled eggs (chopped)

  • 1 tsp curry powder ( I use Simply Organic)

  • 1/4 tsp turmeric

  • 1/4 tsp chilli powder

  • 1/2 tsp chopped serrano peppers

  • 1/4 cup diced red onions

  • 1/3 cup mayo (more or less to taste and personal preference)

  • 1/2 tsp Trader Joe’s Umami Powder or Kosher salt

  • 1/4 cup chopped cilantro (optional)

Peel and cut potatoes into one inch cubes, boil in salted water until barely fork tender (don’t over boil the potatoes otherwise you will have mashed potatoes). Drain potatoes and cook off any leftover water. In a large mixing bowl add warm potatoes and remaining ingredients and mash until combined. You can adjust the amount of mayo to your personal preference.