Potato Salad is one of those dishes with many variations subject to preference(s). Some people like with or without mustard, with or without eggs or potatoes with or without the skin.
When I prepared Potato Salad for the Memorial Day potluck this year, I wanted to add my own twist on a classic recipe. I thought to myself what if I made a “Curry Mustard Potato Salad”. Will it be a hit or miss with my small office staff? I was prepared for whatever the brutal truth would be on Potluck Day.
Potatoes are such a huge staple to the daily dietary intake for many and provide an array of benefits. They are a good source of Fiber, rich in Potassium, Phosphorus and B vitamins. The red color deeply rooted within the skin is rich in Quercetin, a flavonoid found in plants that aids with fighting cancer and improving cognitive function.
Follow the link below for more information on Quercetin
https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric
Curry seasoning is probably one of my favorite spices “EVER”. Outside of India, it is widely consumed all across the Caribbean where I was born and raised. Tumeric is what gives curry powder the rich, deep, yellow color and is used in an assortment of recipes and medicinal remedies for arthritis, migraines and anti-cancer treatment.
Besides the Curry powder which provided a vibrant yellow pigment, I used stone ground Dijon mustard which provided more character than yellow mustard. After a touch of Organic Honey for balance to bring out the rich flavors of the two classic condiments, a semi-sweet and tangy dressing was the final results.
I opted not to add eggs to this particular recipe due to richness of the stone ground mustard, mayonnaise and curry powder. If it were a Classic Potato Salad without the skin and a yellow mustard sauce then throwing in a few hard boiled eggs would work perfectly. Please rate this recipe and feel free to leave any feedback below.
Curry Mustard Potato Salad
Author: Lonielle Freeman, RDN/LDN
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings
Ingredients
2 lbs. Red Potatoes, Cubed into 1” chunks
¾ c Mayonnaise
¼ c Stone Ground Dijon Mustard
1 Tablespoon Organic Honey
½ Teaspoon Garlic Powder
1 Teaspoon Kosher salt
¼ Teaspoon Curry Powder
¼ c Finely Chopped Green onions or Parsley (Garnish)
Directions
- In a large sauce pot, add cubed potatoes, cover with water and place lid. Bring to a rapid boil, cooking for 10 minutes or until a fork is inserted and potatoes are tender.
- Drain potatoes from water, let cool slightly.
- In a large bowl mix mayonnaise, mustard, honey, garlic powder, salt and curry powder until a smooth and creamy consistency.
- Add cooled potatoes to the bowl with the dressing and toss until evenly coated.
- Top with choice of green onions or parsley for garnish.
- Cover in air tight container and refrigerate for at least 2 hours or until ready to serve.
| Nutrition |
|---|
| Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 180 |
| % Daily Value* | |
| Total Fat 7.8g | 10% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 6mg | 2% |
| Sodium 489mg | 21% |
| Total Carbohydrate 26.3g | 10% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4.8g | |
| Protein 2.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 18mg | 1% |
| Iron 1mg | 6% |
| Potassium 533mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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