Curry Potato Salad - A New Twist!

Curry Potato Salad

Growing up in the South, potato salad was a given for any Family get together. Every holiday, cookout, or Sunday dinner, there it was on the table. A yellow-ish blob of creamy 'stuff' that contained ingredients I loved like the potatoes, but so many more I hated: mustard, relish, eggs, and sometimes bacon. I would also take a spoonful so no one would bother me about it, I'd pick out the potatoes and toss the rest right in the trash. 

It wasn't until I moved to New York that I really started liking potato salad. New York style potato salad have everything I loved in it: potatoes, mayo, dill, sometimes red onion, and more. Every time I came back to the South my Mom would ask me to buy potato salad at Publix and sure enough I'd always by New York style and my family hated me for it!

It wasn't until this year when potato salad was revolutionized for me once again, and this time even my family decided they loved it. I was at the Disney Animal Kingdom Lodge for my birthday and had dinner at this restaurant called Boma - Flavors of Africa and they had a curry potato salad tat knocked my tasted buds off! The flavor that curry added to the potato salad was deliciousness overload for my taste buds. Include ingredients like apples, raisins, cilantro and WOW... I became a potato salad advocate.

So this year I decided to make my own version of this curried goodness and got friends and family addicted too. Here is my recipe:

INGREDIENTS

2 lbs red potatoes, cubed skin on

1/2 cup sour cream

2/3 cup mayonnaise

1 1/2 tsp curry

1/2 tsp sea salt (we used India Murray Sun Flakes by The Spice Lab Gourmet Spices)

1/2 cup raisins

1 medium gayla or red delicious apple cubed (you can use more or less to taste)

1/4 cup chopped cilantro

1/4 medium red onion slivered

1/8 tsp garlic powder

fresh ground pepper to taste

DIRECTIONS

Bring about 6 cups of water or more (should cover your potatoes) to a boil. Reduce heat and boil over medium until potatoes can easily be pierced with a fork.

Strain your potatoes and set aside.

In a large bowl mix your sour cream and mayonnaise until combined.

Add in one by one the rest of your ingredients and combine well.

Add your potatoes to the bowl last and be sure to even cover with your mixture.

Place bowl and refrigerate over night if possible. If not at least 2 hours will do.

Serve at your favorite family picnic or BBQ and enjoy! Be sure to bring a copy of this recipe because everyone will ask for it! :O)

by Craig Chapman

Delicious and fruit filled Curry Potato Salad