Chilled Curried Potato Salad with Green Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant potato salad tossed in a tangy curry-spiced dressing with sweet green peas, perfect for a refreshing side dish at picnics. This general-inspired salads (vegetarian) ready in about 35 minutes pairs small red potatoes, quartered, frozen green peas, plain Greek yogurt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs quartered small red potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 12-15 minutes until potatoes are tender when pierced with a fork. Drain and let cool to room temperature.
  2. Step 2: Meanwhile, blanch 1 cup frozen green peas in boiling water for 1 minute, then drain and rinse under cold water to stop cooking. Set aside.
  3. Step 3: In a bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tsp curry powder, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  4. Step 4: In a large mixing bowl, combine the cooled potatoes, blanched green peas, 1/4 cup sliced green onions, and 2 tbsp chopped fresh cilantro.
  5. Step 5: Pour the curry dressing over the potato mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving chilled.

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Frequently asked questions

How long does Chilled Curried Potato Salad with Green Peas take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Curried Potato Salad with Green Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small red potatoes, quartered from drying out.

Can I substitute ingredients in Chilled Curried Potato Salad with Green Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Curried Potato Salad with Green Peas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Curried Potato Salad with Green Peas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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