Curry Potato Salad

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Recipe by Kraft

Prep Time

15
min.

Total Time

1
hr.

50
min.

Servings

10 servings, 1/2 cup each

Sour cream, mayonnaise and Dijon mustard give this Curry Potato Salad its awesome creaminess. Prepare to field requests for the recipe!

What You Need

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2 lb. potatoes (about 6), peeled, cut into 1-inch cubes
1/4 cup KRAFT Real Mayo Mayonnaise
1 small shallot, finely chopped
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1 tsp. curry powder
1/8 tsp. pepper

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Make It

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Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Mix remaining ingredients until blended. Place potatoes in large bowl. Add mayo mixture; mix lightly.
Refrigerate 1 hour.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Best Potatoes for Potato Salad

The best types of potatoes for potato salads have a waxy flesh and low starch content, both of which help the potatoes maintain their shape after cooking. Varieties include both red potatoes and white, or all-purpose, potatoes and any variety of new potato. And since new potatoes have thin tender skins, they do not need to be peeled before using which makes them a natural for potato salads.

Servings

10 servings, 1/2 cup each

Nutritional Information

Serving Size 10 servings, 1/2 cup each
AMOUNT PER SERVING
Calories	120

Total fat	5g
Saturated fat	1g
Cholesterol	5mg
Sodium	55mg
Carbohydrate	18g
Dietary fiber	2g
Sugars	2g
Protein	2g
% Daily Value
Vitamin A	0 %DV
Vitamin C	10 %DV
Calcium	0 %DV
Iron	2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.