Light Curry Potato Salad

For 10 persons


  • 2½ lbs. potatoes, scrubbed, peeled and diced (1/2- to 1-inch)
  • 1 medium red bell pepper, chopped
  • ¾ cup frozen peas, thawed
  • 60g mayonnaise
  • 60g low-fat plain yogurt
  • 1 finely chopped onion
  • 2 tablespoons Dijon mustard
  • 2-3 teaspoons curry powder
  • ½ teaspoon ground pepper
  • 1 teaspoon sea salt


Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket.

Add potatoes, cover and cook until tender, 12 to 15 minutes.

Spread in a single layer on a tray and sprinkle with 1/2 teaspoon salt; let cool 15 minutes.

Meanwhile, mix mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining 1/2 teaspoon salt in a large bowl.

Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.

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