Curried Potato Salad

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Prep: 15 min. •  Cook: 15 min. •  Serves: 4-6


  • 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • ½ red onion, cut in vertical slices
  • 2 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1 mango, peeled, seeded and diced
  • 2 tbsp. brown sugar
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 1 tbsp. toasted sesame seeds, optional


In medium saucepan on medium-high heat, combine salt, potatoes and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, or until desired tenderness.

While potatoes are cooking, prepare the mango dressing. In a small frying pan on medium heat, add olive oil, onion and garlic. Sauté for 3-5 minutes. Add cumin, mango and brown sugar. Sauté for 5-7 minutes, or until mango is heated through. Remove from heat and add the lime juice.

Drain the potatoes when they are done cooking. Allow to cool before making salad. In a serving bowl, add potatoes and mango mixture. Toss to combine. Season with salt and pepper, to taste. Garnish with sesame seeds, if desired.

May serve at room temperature or chilled.