Curried potato salad

5 from 6 votes

Bring Indian flavours to a BBQ near you with this Indianish potato salad

Prep Time15

Cook Time1 30

Resting time (in the fridge)1

Course: Salad

Cuisine: Indian

Keyword: curried potato salad

Servings: as a side

Calories: 295kcal

Author: romain | glebekitchen

1/2 cup mayonnaise
1/4 cup full fat greek yoghurt
4 tsp curry powder - or Indian restaurant mix powder. Just don't use garam masala. Please...
1/4 tsp chaat masala - optional (not really. See text above). You can go up to 1/2 tsp if you like chaat masala.
1/4 tsp mustard powder
1/4 tsp black pepper
1 tsp tamarind paste - paste is not the same as concentrate
1/2 tsp kosher salt

Place eggs in a small saucepan. Cover with cold water by one inch (so the water is one inch above the level of the eggs in the saucepan).
Bring to a gentle boil. Turn off the heat and cover. Let sit 10 minutes. Set a timer or you'll forget. Seriously...
When the timer shows about 2 minutes remaining make an ice water bath.
When the timer goes off (at the 10 minute mark) drain the eggs and lower them gently into the ice water bath to cool completely. A spoon works well for this. Peel and set aside.

Boil the potatoes in well salted water until a paring knife (a small sharp knife) slides in without resistance.
Drain and let cool until you are able to handle them. You want them still warm when you start this.
Peel the potatoes and cut them into 3/4 to 1 inch dice.
Spread the potatoes out on a cookie sheet that will fit in your refrigerator.
Combine 1 tbsp white vinegar with 1 tbsp yellow mustard and the lemon juice.
Drizzle the potatoes with the vinegar mustard mixture. It doesn't have to be perfect. Just get some on every piece as best you can.
Season the potatoes with a liberal sprinkling of salt.
Place the potatoes (still on the cookie sheet) in the refrigerator for one hour.

Combine all the dressing ingredients in a small bowl. Stir thoroughly.
If you are using the chaat masala taste after adding 1/4 tsp. It should have an "eggy flavour". If you like that flavour and want more add another 1/4 tsp. I like 1/2 tsp. It will mellow a bit when it's mixed into the potato salad.

Chop your eggs into 1/4 inch pieces. Dice your red onion. Mince your chives.
In a bowl large enough to allow you to comfortably toss the ingredients add all the ingredients except the dressing.
Add half the dressing . Fold gently to start to combine. Add the rest of the dressing and fold until well mixed.
Refrigerate the dressed salad for one hour before serving.
Taste. The potato salad may need a bit more salt. I don't know how liberally you salted your potatoes. I don't know how much salt you put into the water to boil the potatoes. And I have no idea what your salt profile is. You will need to decide for yourself. It should be close though.
Garnish with a little bit of fried shallots if using. You don't want too much here. Just a hint of crunch and flavour. Too much can be overpowering.