Curried Potato Salad

A simple recipe made with just a few ingredients, this is good either hot or cold. I did not peel the potatoes, no reason to. This is great as a side dish, or you can add shredded or diced rotisserie chicken and you have a main dish. You can use plain Greek yogurt instead of sour cream and most people would not know the difference.

Curried Potato Salad

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A very simple potato salad with a hint of curry and heat that can be served either hot or cold.

Author: Anita Edge

Recipe type: Potato Salad

Cuisine: Indian

Serves: 6 servings

Ingredients

• 2 lbs potatoes
• 2 tbsp olive oil
• 1 cup chopped onion
• 2 tsp curry powder
• 1 cup diced mild green chiles
• 1 cup reduced fat sour cream
• ½ tsp salt or to taste

Instructions

1. Slice potatoes about ½ inch thick and cut into bite-sized pieces.
2. Heat oil in very large non-stick skillet, then add potatoes and onion and sautee until onions are soft, stirring to lightly brown potatoes on all sides.
3. Add ½ cup water, turn down to low heat, cover, and cook for about 20 minutes or until potatoes are soft.
4. Sprinkle on curry powder and salt, stir to blend, then add the green chiles.
5. Stir in sour cream and adjust salt to taste.
6. Serve hot or wait and serve cold.

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