Cook the Potatoes:
Place the halved or quartered baby potatoes in a large pot. Cover with cold water and add a pinch of salt.
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes.
Drain the potatoes and let them cool slightly.
Prepare the Dressing:
In a large bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if using) until smooth and well combined.
Combine Ingredients:
Add the cooked potatoes to the bowl with the dressing.
Gently toss to coat the potatoes evenly with the dressing.
Add Vegetables and Herbs:
Fold in the finely chopped red onion, celery, and fresh cilantro.
Season with salt and pepper to taste.
Chill:
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serve:
Serve the Curried Potato Salad chilled, garnished with additional fresh cilantro if desired.
Enjoy this exotic and flavorful Curried Potato Salad as a delightful addition to any meal!
