Curried Potato Salad

Dinner | Feeds 4 - 6 | 40 minutes

This healthy and delicious potato salad, fragrant with curry spice, is topped with eggs and it’s hearty enough for a meal.


  • 680 g (1 1/2 lb) Earth and Time (EAT) red potatoes, cubed
  • 3 teaspoons salt, divided
  • 1/2 cup Greek yogurt
  • 1/4 cup Indian curry paste
  • 3/4 cup green peas, thawed
  • 1/2 cup grated EAT carrots
  • 1/4 cup diced EAT red onion
  • 4 boiled eggs, peeled and chopped
  • 1/2 teaspoon pepper
  • 4 cups baby kale


  1. Place potatoes in large saucepan; pour in enough cold water to cover. Add 2 teaspoons salt; bring to boil over high heat. Cook for 10 to 15 minutes until tender. Drain and let cool.
  2. In large bowl, whisk together yogurt and curry paste. Add potatoes, peas, carrots, red onion and eggs; toss gently until well combined. Season with remaining salt and pepper.
  3. Arrange kale on large serving platter. Spoon potato salad onto kale, leaving 1-inch border all around.



  • Customize the flavor by changing up the curry paste.
  • Omit eggs, if desired, and serve alongside grilled chicken with a side of pickled mango.
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