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Subject: Curried Potato Salad ??


From: Suzana Rockwell <SROCK767[at]>
Date: Sun, 4 Jul 1999 10:49:12 -0400
Hi to all cooking lovers,
 Does anyone have a curried potato salad recipe?? I enjoyed this recipe at a
picnic. I have searched very hard for the recipe to no avail
I would greatly appreciate any help


From: roarkh[at] (Roark Holz)
Date: Sun, 04 Jul 1999 20:59:11 GMT
I don't know if this is really what you are looking for but I have a recipe
for "Yoghurt with Spiced Potatoes" out of my favorite East Indian cookbook.
I have made this dish often and it always seems to be a hit...

3 medium-sized (1lb) firm boiling-type potatoes (scrubbed but not peeled)
2 tablespoons vegatable oil
1 teaspoon black mustard seeds (I have found these to be hard to find)
1 teaspoon cumin seeds
3 tablespoons finely chopped onions
1 teaspoon finely copped fresh hot red or green chili
1 tablespoon finely chopped fresh coriander (cilantrio)
1/2 teaspoon salt
1 cup unflavored yoghurt

Drop the potatoes into enough boiling water to cover them completely and boil
briskly, uncovered, until they are tender but still show some resistance when
pierced with the point of a small, sharp knife. Drain the potatoes in a
colander, peel and cut them into 1/2 inch cubes.

In a heavy 8-inch skillet, heat the vegetable oil over high heat until it
starts to smoke. Stir in the mustard and cumin seeds and, when they crackle
and begin to burst, immediately add the onions. Stirring constantly, add the
chili, coriander and potatoes.

Cook over moderate heat, turning the potatoes frequently with a spoon, until
the cubes are well coated with the spice mixture. Remove the skillet from
the heat and stir in the salt.

Place the yoghurt in a small serving bowl, add the entire contents of the
skillet, and toss gently together. Taste for seasoning, cover tightly,
and refrigerte for at least 1 hour or until completely chilled.




From: brawnybear[at] (Mr. Bill)
Date: Mon, 05 Jul 1999 11:20:45 GMT
Make potato salad.  Add curry powder to taste...  

MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Amish Potato Salad
 Categories: Salads, Vegetables
      Yield: 10 Servings
MMMMM---------------------SALAD INGREDIENTS--------------------------
      6 md Potatoes
      1 sm Onion, chopped fine
      1 c  Celery, chopped
      1 ts Celery seed
      1 ts Salt
      4    Hard-cooked eggs, diced

      2    Eggs, well beaten
    3/4 c  Sugar
      1 ts Cornstarch
           Salt to taste
    1/4    To 1/2 cup vinegar
    1/2 c  Cream or evaporated milk
      1 ts Mustard
      3 T  Butter, softened
      1 c  Mayonnaise
       Cook the potatoes in their jackets until soft.  Peel and dice.
  Mix potatoes gently with the remaining 5 salad ingredients; then add
  the dressing.
       To prepare the dressing, mix eggs with sugar, cornstarch and
  salt. Add vinegar, cream, and mustard.  Cook until thickened.  Remove
  from heat and beat in butter.  Add potato mixture to the cooled
  dressing, folding gently together.
  :       *"From Amish and Mennonite Kitchens", by Phyllis Pellman Good
  and Rachael Thomas Pellman
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Judi's Creamy Potato Salad
 Categories: Salads
      Yield: 6 Servings
      6    Cold, boiled potatoes
      2    Hard-boiled eggs
      2    Onions, chopped
    1/4 lb Bacon, fried, cut into
           -small pieces
      1 ts Mustard
    1/2 c  Mayonaise
      1 ts Salt
      1 ts Seasoned pepper
      2 tb Vinegar
      1 c  Heavy cream
      2 tb Butter
  Cut potatoes in small cubes, add chopped egg whites and onions. Mash
  egg yokes, add mustard, salt and pepper. Mix thoroughly and add
  vinegar. Heat cream to boiling point and pour slowly on egg mixture.
  Add butter. When butter is melted pour mixture over potatoes. Add
  mayonnaise and chopped bacon and mix carefully. Cool and serve.
  Garnish with grated carrots, parsley, and a red radish in the middle.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Meeting House Potato Salad
 Categories: Salads
      Yield: 6 Servings
  1 1/2 lb Potatoes, unpeeled &amp; scrub
      3 tb Olive oil
      2 tb Lemon juice
      2 tb Apple juice
      2 tb Dijon mustard
    1/2 ts Salt
      2    Eggs, boiled and chopped
      1 c  Celery, minced
    1/4 c  Shallots, minced
    1/4 c  Green or red bell pepper
      2 tb Dill pickle relish
  Cook potatoes in water to cover until tender, about 30 minutes; drain,
  cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk
  oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add
  chopped eggs, celery, shallots, green pepper and pickle relish, mix
  thoroughly. Cover and refrigerate overnight to blend flavors.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roasted Potato Salad
 Categories: Salads, Vegetables
      Yield: 6 servings
      4 c  Quartered, unpeeled small
           Red potatoes
      1 c  Miracle Whip
      2    Hard-cooked eggs, chopped
      4 sl Bacon, chopped, crisped and
    1/4 c  Green onions, sliced
    1/4 ts Salt
    1/4 ts Pepper
  Heat oven to 450F.
  Place potatoes in large baking pan sprayed with non-stick cooking
  spray. Bake 30 to 35 minutes or until potatoes are tender and golden
  brown, stirring once. Mix dressing, eggs, bacon, onions, salt and
  pepper in large bowl. Add potatoes and mix lightly, to minimize
  breakage. Serve warm or chilled.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Gringo Potato Salad
 Categories: Salads
      Yield: 6 servings
      5 lg Potatoes
      1 c  Miracle Whip
      1 ts Celery Salt
      2 ts Sugar
    1/4 c  Carrots, grated
      2 tb Vinegar
      2 tb Oil
      5 tb Mustard
      3    Eggs, boiled &amp; sliced
      1 lg Onion, minced
           Salt and Pepper, to taste
  Peel and cut up the potatoes.  Boil potatoes and eggs.
  While the potatoes boil, mix the sugar into the vinegar, stirring to
  dissolve.  Whisk in the oil, salt and pepper and mix gently.  Mix
  together the Miracle Whip, celery salt, chopped carrots, onions and
  egg. When the potatoes have cooled, mix them with the dressing.
  Comment:  I have heard that mixing dressing with hot potatoes makes a
  better tasting salad.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Mary Katherine's Potato Salad
 Categories: Salads
      Yield: 12 Servings
      6 lb New potatoes

      2    Eggs
      1 c  Sugar
    1/2 c  Vinegar
      1 tb Butter, melted
      1 tb Celery seed
      1 tb Coleman's dry mustard
    1/2 c  Mayonnaise
  Drop tiny new potatoes in boiling, salted water and cook, timing
  carefully after the water returns to a boil for six minutes. Potatoes
  should be no larger than an English Walnut.  Otherwise, cut them into
  pieces about that size.  After cooking, drain potatoes well, rinse
  under cold water, and bring to room temperature.
  In saucepan, beat eggs.  Stir in sugar and vinegar.  Melt butter in
  small pan and reserve.
  Place the egg mixture over low heat and cook stirring constantly until
  thickened to the consistency of heavy cream.  Remove from heat.
  Stir in the melted butter, along with celery seed and dry mustard.
  Place pan in a larger pan of cold water to cool the dressing quickly
  and prevent overcooking.    When dressing is cooled to room
  temperature, combine with mayonnaise to make enough to coat the
  potatoes. Add additional mayonnaise as needed.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Potato Salad
 Categories: Salads
      Yield: 6 servings
      2 lb Potatoes, cooked
      2    Eggs, boiled
      1    Green Pepper, diced
      1 sm Onion, minced
    1/2 c  Salad Oil
    1/3 c  Wine Vinegar
    1/4 ts Oregano
    1/2 ts Dill Weed
    1/4 ts Salt
           Pepper, to taste
  Peel and cube potatoes.  Dice egg.  Combine potatoes, eggs, green
  pepper and onion.  Mix remaining ingredients in a small jar and shake
  well.  Pour over potato mixture.  Refrigerate several hours before

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