Massaman Curry Idaho® Potato Salad (aka Peanutty Thai Curry Idaho® Potato Salad)


  • 2 pounds Idaho® potatoes, peeled and cubed
  • 3/4 cup mayo
  • 2 tablespoons rice vinegar
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons coconut sugar or lightly packed light brown sugar
  • 1 tablespoon soy sauce or tamari sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fresh-grated ginger
  • 2 cloves garlic, crushed
  • 1/2 teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish
  • 1/2 cup unsalted peanuts, toasted and chopped
  • 2 scallions, green and white parts, thinly sliced


  1. Add the potatoes to a medium saucepan and cover them with cold water by 2 to 3 inches. Put a lid on the saucepan and bring to a boil. Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes and cool a few minutes.
  2. Whisk together the mayo, vinegar, red curry paste, coconut sugar, soy sauce, fish sauce, ginger, garlic, and red pepper flakes in a large bowl.
  3. Gently stir the potatoes into the dressing, and stir in all but 1 tablespoon of the peanuts and scallion.
  4. Cover the potato salad and chill in the fridge for 2 hours (or up to 2 days).
  5. Transfer to a serving bowl. Sprinkle on a little crushed red pepper flakes along with the reserved 1 tablespoon of peanuts and scallion, and serve chilled.


Tip: The estimated nutritional information was calculated using regular mayo; you can use low-fat mayo if that’s your preference.  

Print Recipe

Yield: 8
Calories: 225
Sodium: 468
Fat: 20
Carbs: 16
Protein: 4
Cholesterol: 9

Faith Gorsky
Food Blogger
An Edible Mosaic

Share this Recipe