Three Way Potato Salad Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings10
VegetarianMain Ingredient
Interest Group


 New potatoes3 Pound (1 Pound For Each Dressing)
 Fresh herbs1 Tablespoon (For Garnish)
For light curry dressing
 Vegetable oil1 Tablespoon
 Onion1 Small, chopped
 Mango chutney1 Tablespoon, with mango chopped
 Natural yogurt6 Tablespoon
 Light cream3 Tablespoon
 Mayonnaise2 Tablespoon
 Salt To Taste
 Pepper To Taste
 Light cream1 Tablespoon (For Garnish)
 Curry paste1 Tablespoon
For warm vinaigrette dressing
 Hazelnut oil6 Tablespoon
 Cider vinegar3 Tablespoon
 Whole grain mustard1 Teaspoon
 Superfine sugar1 Teaspoon
 Basil leaves1 Tablespoon, torn into shreds (Few Leaves)
For parsley, scallion & sour cream dressing
 Sour cream2⁄3 Cup (10.67 tbs)
 Light mayonnaise3 Tablespoon
 Scallions4 , trimmed and finely chopped
 Fresh parsley1 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 260 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 17.9 mg

Sodium 521.4 mg21.7%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.7 g10.9%

Sugars 2.8 g

Protein 2 g4.3%

Vitamin A 9.7% Vitamin C 23.1%

Calcium 6.5% Iron 1.8%

*Based on a 2000 Calorie diet


1. Scrub and wash the potatoes well.
2. In a large pot, bring enough water to cover potatoes to a boil.

3. Add the potatoes to boiling water along with a generous pinch of salt.
4. In the meantime, make the Light Curry Dressing, in a small saucepan, by heating the vegetable oil.
5. When oil is hot, add the curry paste and onion and sauté for 5 minutes until mixture is soft and fragrant.
6. Take pan off the heat and set aside to cool.
In the meantime, in a mixing bowl, combine the remaining ingredients for the dressing and whisk with a fork until smooth.
7. Stir in the curried onions and adjust seasoning to taste.
8. To make the Vinaigrette Dressing in a another bowl, combine the ingredients and whisk well with a fork until well amalgamated.
9. To make the Parsley, Scallion & Sour Cream Dressing, blend together the ingredients in another small bowl.
When potatoes are tender-cooked, drain them in a colander and let stand in the steam.
10. Divide the potatoes into 3 serving bowls.
11. Add one dressing per bowl of potatoes and toss thoroughly to coat.

12. Serve the potatoes warm, garnished with fresh herbs.
13. Dollop the curried potatoes with cream.