CURRY POTATO SALAD RECIPE
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant curried potato salad dressed with tahini instead of mayo, loaded with chickpeas, tender potatoes, and fresh vegetables. Works as a hearty side or light main over greens.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces
- 3/4 cup carrots, shredded or chopped small
- 1/2 cup celery, thinly sliced (some leaves ok too)
- 1/2 cup green onions, thinly sliced
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
- mineral salt & fresh cracked pepper, to taste
- chopped chives, to garnish (optional)
- 5 tablespoons tahini (+ 5 tablespoons water, + more as needed)
- juice from 1 lemon (about 2 tablespoons)
- 2 teaspoons curry powder
- 1 – 2 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder
- 1/2 teaspoon onion powder
- pinch of salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 263mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 978mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.