Barbecue Salad Side Dish

Curried Potato Salad with Toasted Cashews


There are a lot of potato salad haters in the world and I am sort of ‘on the fence’ except for this dish with a creamy curry sauce that brings it together. Β  I usually make potato salads for big crowds at an outdoor summer BBQ lunch. Β It is always a big hit even with the self-acknowleded potato salad haters.

Serves Over 20


  • 4 1/2 pounds of petit red potatoes, quartered
  • 1 cup red onion, finely chopped
  • 1 cup celery, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour creme
  • 2 cups cashiers, toasted then chopped
  • 2 tablespoons of fresh tarragon, chopped and divided
  • 1 1/2 tablespoons of curry powder
  • Kosher salt and freshly ground black pepper to taste

Making It

  • Get water to a rolling boil and cook potatoes until tender, about 10-12 minutes, strain and toss in olive oil, let cool
  • Turn the oven to 350 and toast the cashews on a rimmed baking sheet for 12 minutes, until golden brown, let cook for 15 minutes and then rough chop them
  • Toss in one tablespoon of the tarragon, onion and celery to potatoes
  • Whisk the mayonnaise, sour cream, remaining tarragon and curry powder together, add about 2/3 to the potatoes, salt and pepper to taste then refrigerate for 2-3 hours
  • Mix in the rest of the sauce, or to your level of desired creaminess then top with cashews and serve



1 comment on “Curried Potato Salad with Toasted Cashews

  1. Pingback: The Lunch Salad – Cooking Conveniently and with Purpose #LPBcooks

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