By Grocery List Plus Editorial Staff | Published on June 9, 2026

Back to recipes
Cilantro Curry Potato Salad

Serves 6

267 cal · 20 min

Cilantro Curry Potato Salad

Recipe GLPRae0de959261026

4.0(1)
Indian
Salad
20 min
267 cal
Servings: 6
Stovetop
SNAP eligible

A vibrant, creamy potato salad infused with coconut curry, fresh cilantro, and green onions, finished with a tangy yogurt-based dressing. This colorful side dish brings warm spices and bright herbal notes to any meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

Ingredients

4½ Medium yellow or red potatoes, unpeeled

1 cup Cilantro coconut curry sauce

1 cup Plain nonfat Greek yogurt

1 teaspoon White wine vinegar

⅓ cup Fresh cilantro leaves, chopped

⅓ cup Green onions or chives, snipped

Fresh cilantro leaves for garnish

Directions

  1. Bring a large pot of salted water to a boil. Add the unpeeled potatoes and cook until just tender when pierced with a fork, approximately 12–15 minutes depending on size. Drain and set aside to cool slightly.

  2. Once the potatoes are cool enough to handle, cut them into bite-sized chunks, leaving the skin on for added nutrition and flavor.

  3. In a large mixing bowl, whisk together the cilantro coconut curry sauce, Greek yogurt, and white wine vinegar until smooth and well combined.

  4. Gently fold the warm or room-temperature potato chunks into the curry-yogurt mixture. Add the chopped cilantro and snipped green onions, and stir until everything is evenly coated.

  5. Transfer to a serving dish and garnish with additional fresh cilantro leaves. Serve immediately or chill until ready to serve.

Comments

Grocery List Plus Editorial Staff4

The core ingredients are standard Charlotte groceries, but a proper curry sauce will require a store run to find quality curry powder or paste—ALDI and Harris Teeter carry both, though you may want to shop specifically for a brand you trust. The 20-minute claim ignores potato boiling time; budget 30–35 minutes total, which is still weeknight-friendly. The dish reheats well and feeds six as a side or light meal, though cilantro is repeated in the ingredient list (likely an error) and should be used boldly for the flavor to land. Greek yogurt lightens it versus mayo-heavy versions, making it feel fresher than traditional potato salad.

Sign in or create a free account to add your review.