Curried Potato Salad

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I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom. And for over 150 years since, Black American families have commemorated the summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

When I think of Juneteenth, I think of the ways that I am able to pay homage to my ancestors, who persevered across insurmountable barriers. Those who came before me birthed the vibrant and bold Black culture we have today, which is a perfect melding of African diaspora and the life they were forced to create here under enslavement.


For the Juneteeth Cookout – I recreated a recipe that is a staple for my family at summer cookouts, family reunions, and picnics. While potato salads have garnered mass appeal over the years, I have quickly learned that no two potato salads are alike. Whether mayo or vinegar based , egg or no egg , sweet or savory – this dish can often make or break your culinary reputation in a Black family. My personal take on this classic comfort food involves adding a little bit of Caribbean flare. The use of curry powder (my husband’s fave is Betapac Curry Powder ), allspice, and Olive Oil Miracle Whip (my special ingredient) takes the flavor profile of this dish to new heights.

Dive into the recipe below, and while you’re at it – check out the Juneteeth Cookout recipes from over 50 other Black food bloggers.

Curried Potato Salad Recipe

Time: 20 Minutes | Prep Time: 15 Minutes | Cook Time: 5 minutes

*** Note: Dish is best served after chilled for two hours.

Ingredients

  • 2lbs Yellow Baby Potatoes Potatoes (halved)
  • 6 Hardboiled Eggs (prepared ahead of time) 
  • 1 Medium Onion, Diced
  • 3 Stalks of Celery, Diced
  • 1/2 cup Olive Oil Miracle Whip
  • 1/2 cup Mayonnaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoons Sweet Relish
  • 1 tablespoon Hot Crushed Peppers
  • 2 tablespoons Curry Powder
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Smoked Paprika , plus more for garnish
  • 2 Teaspoons Allspice
  • 1 teaspoon Ground Ginger
  • 2 teaspoons Coarse Ground Black Pepper
  • 1/4 cup fresh chives

Instructions

  1. Halve the baby potatoes and place them in a large pot. Pour cold water over into the pot and fill until water is approximately 1 to 1 1/2 inches above the potatoes. Add a few dashes of salt to the pot.
  2. Bring pot to a boil on medium-high heat. Cook the potatoes until they are slightly tender (roughly 10-12 minutes).
  3. While the potatoes boil, prepare the onions and celery by dicing them.
  4. In a medium bowl whisk together the dressing using olive oil miracle whip, mayonnaise, dijon mustard, and sweet relish.
  5. Once the potatoes have reached desired tenderness, remove from the stove, drain, and place in a large bowl. Set potatoes aside to cool.
  6. After the potatoes have cooled. Add onions, celery, sweet relish, crushed peppers and three (3) of the hard boiled eggs to the bowl.
  7. Add curry powder, salt, ground pepper, ground ginger, and smoked paprika.
  8. Using a large fork mix ingredients until all are well seasoned. (Pro tip: Using a large fork to break up the hardboiled eggs adds a nice texture to the dish.)
  9. Next, add the dressing to the bowl, and mix until all ingredients are evenly coated.
  10. After well combined, halve the three remaining hard-boiled eggs, and arrange on top of the potato salad. Garnish with additional smoked paprika and chives.
  11. Cover and place potato salad in refrigerator to chill for at least two – three hours before serving.
  12. (Optional) When ready to serve, allow potato salad to rest on the counter for 20 minutes.
Curried Potato Salad

Curried Potato Salad

Yield: 10-12 Servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

My personal take on this classic comfort food involves adding a little bit of Caribbean flare. The use of curry powder (my husband’s fave is Betapac Curry Powder ), allspice, and Olive Oil Miracle Whip (my special ingredient) takes the flavor profile of this dish to new heights.

Ingredients

  • 2lbs Yellow Baby Potatoes Potatoes (halved)
  • 6 Hardboiled Eggs (prepared ahead of time) 
  • 1 Medium Onion, Diced
  • 3 Stalks of Celery, Diced
  • 1/2 cup Olive Oil Miracle Whip
  • 1/2 cup Mayonnaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoons Sweet Relish
  • 1 tablespoon Hot Crushed Peppers
  • 2 tablespoons Curry Powder
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Smoked Paprika , plus more for garnish
  • 2 Teaspoons Allspice
  • 1 teaspoon Ground Ginger
  • 2 teaspoons Coarse Ground Black Pepper
  • 1/4 cup fresh chives

Instructions

  1. Halve the baby potatoes and place them in a large pot. Pour cold water over into the pot and fill until water is approximately 1 to 1 1/2 inches above the potatoes. Add a few dashes of salt to the pot.
  2. Bring pot to a boil on medium-high heat. Cook the potatoes until they are slightly tender (roughly 10-12 minutes) .
  3. While the potatoes boil, prepare the onions and celery by dicing them.
  4. In a medium bowl whisk together the dressing using olive oil miracle whip, mayonnaise, dijon mustard, and sweet relish. 
  5. Once the potatoes have reached desired tenderness, remove from the stove, drain, and place in a large bowl. Set potatoes aside to cool.
  6. After the potatoes have cooled. Add onions, celery, sweet relish, crushed peppers and three (3) of the hard boiled eggs to the bowl. 
  7. Add curry powder, salt, ground pepper, ground ginger, and smoked paprika. 
  8. Using a large fork mix ingredients until  all are well seasoned. (Pro tip: Using a large fork to break up the hardboiled eggs adds a nice texture to the dish.)
  9.  Next, add the dressing to the bowl, and mix until all ingredients are evenly coated.
  10. After well combined, halve the three remaining hard-boiled eggs, and arrange on top of the potato salad. Garnish with additional smoked paprika and chives.
  11. Cover and place potato salad in refrigerator to chill for at least two - three hours before serving.
  12. (Optional) When ready to serve, allow potato salad to rest on the counter for 20 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 97mgSodium: 510mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 6g

Check out some of the other awesome recipes included in the Juneteeth Cookout below – there’s a little something for everyone!

Juneteeth Cookout Recipe Roundup

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee

Collards Are The Old Kale | Guaymas Shrimp

Confessions of a clean foodie | Mint Peach Spritzer

Cooking to a T Jamaican | Beef Patties

Cooks with Soul | BBQ in Jar

Dash of Jazz | Golden Pineapple Pound Cake

Dish It With Tisha | Honey Jerk Shrimp

DMR Fine Foods | Blackberry Ginger Soda

Dom N’ The City | Pound Cake

Domestic Dee | Easy Berry Fruit Salad

Dude That Cookz | Cajun White Beans

Erique Berry Co | Three Green Summer Salad

Ethically Living | Vegan Jackfruit Jamaican Patties

Food Fidelity | Nigerian Beef Suya Skewers

Food Is Love Made Edible | Smothered Okra with Chicken & Sausage

FoodLoveTog | Braised Cabbage & Johnny cakes

Forks and Straws | Cassava Corn Waffles with Shrimp Creole

Geo’s Table | Curried Potato Salad

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

Heal Me Delicious | Trinidadian Callaloo

Immaculate Ruému | Chin-Chin

Jamieson Diaries | Crockpot Smoked Red Beans

Kenneth Temple | Red Velvet Biscuit with BBQ Brisket

Kenya Rae | Pork free baked beans

Lenox Bakery | Sweet Potato Cheesecake

Maple Points | Peas & Rice – Guyanese Style

Marisa Moore Nutrition | Fresh Peach Iced Tea

Meiko and the Dish | Strawberry Cornbread Skillet Cobbler

Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)

My Fabulous Food | Black eye peas with smoked turkey

Nik Snacks | Easy BBQ Pork Ribs

On Ty’s Plate | Watermelon Limeade

Open Invitation Entertainment | Coconut Collard Greens

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Our Perfect Palette | Jollof Rice

Peaches 2 Peaches | Vanilla Cake With Caramel Poached Pears

Pink Owl Kitchen | Strawberry Buttermilk Biscuits

Razzle Dazzle Life | Southern Peach Cobbler

Rosalynn Daniels | Southern Tomato Pie

Savor and Sage | Black-Eyed Pea Salad

Savory Thoughts | Jus Citron (Haitian Lemonade)

Seasoned To Taste | Cajun Shrimp Deviled Eggs

Sense & Edibility | Blackberry Cobbler

Simply LaKita | Candied Yams

Slice & Torte | Fried Softshell Crab

Slight Kitchen Werk | Roasted Sweet Potato Salad

Sweet & Sorrel | Baked Jerk Chicken

Sweet Savant | Black Eyed Peas and Sweet Potato Salad

That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain

The Dana Renee Way | Sweet Potato Cornbread

The Hangry Woman | Jamaican Jerk Wings

The Hungry Hutch | Southern-Style Sweet Tea

The Kitchenista Diaries | Grilled Lemon Pepper Wings

The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

This Worthey Life | Strawberry Soda

This African Cooks | Ghanaian kebabs Whole30 style

Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup

Whisk it Real Gud | Southern Sweet Potato Pie

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