Sour cream, mayonnaise and Dijon mustard give this Curry Potato Salad its awesome creaminess. Prepare to field requests for the recipe!
What You Need
Original recipe yields 10 servings
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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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* 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.