Name: Curried Potato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: 10
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

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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

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.
Bring pot to a boil on medium-high heat. Cook the potatoes until they are slightly tender (roughly 10-12 minutes).
While the potatoes boil, prepare the onions and celery by dicing them.
In a medium bowl whisk together the dressing using olive oil miracle whip, mayonnaise, dijon mustard, and sweet relish.
Once the potatoes have reached desired tenderness, remove from the stove, drain, and place in a large bowl. Set potatoes aside to cool.
After the potatoes have cooled. Add onions, celery, sweet relish, crushed peppers and three (3) of the hard boiled eggs to the bowl.
Add curry powder, salt, ground pepper, ground ginger, and smoked paprika.
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.)
Next, add the dressing to the bowl, and mix until all ingredients are evenly coated.
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.
Cover and place potato salad in refrigerator to chill for at least two – three hours before serving.
(Optional) When ready to serve, allow potato salad to rest on the counter for 20 minutes.

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

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.
Bring pot to a boil on medium-high heat. Cook the potatoes until they are slightly tender (roughly 10-12 minutes) .
While the potatoes boil, prepare the onions and celery by dicing them.
In a medium bowl whisk together the dressing using olive oil miracle whip, mayonnaise, dijon mustard, and sweet relish.
Once the potatoes have reached desired tenderness, remove from the stove, drain, and place in a large bowl. Set potatoes aside to cool.
After the potatoes have cooled. Add onions, celery, sweet relish, crushed peppers and three (3) of the hard boiled eggs to the bowl.
Add curry powder, salt, ground pepper, ground ginger, and smoked paprika.
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.)
Next, add the dressing to the bowl, and mix until all ingredients are evenly coated.
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.
Cover and place potato salad in refrigerator to chill for at least two - three hours before serving.
(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