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Curried Potato Salad

curried potato salad


  • 3 pounds small red potatoes, scrubbed
  • 1 teaspoon Sutter Buttes Garlic Olive Oil
  • 1/2 cup plain low-fat yogurt
  • 4 Tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
  • 2 Tablespoons mayonnaise
  • 1 1/2 Tablespoons curry powder
  • Freshly ground black pepper to taste
  • 1 cup frozen petite peas, defrosted (optional)
  • 1/3 cup cilantro, chopped
  • 1/3 cup slivered almonds, toasted
  • Generous teaspoon apple cider vinegar
  • Salt to taste


Boil potatoes in salted water until just tender, around 8 or 9 minutes. Drain and let cool. Cut into cubes or slices. Put in a large bowl and toss with Garlic Oil. Stir together yogurt, Maine Maple Champagne Mustard, mayonnaise, curry powder and black pepper in a small bowl. Add peas, cilantro and slivered almonds to potatoes. Toss gently to combine. Pour on yogurt mixture, mix well and season with salt, pepper and vinegar. Toss again and serve at once or chill and serve when desired.