Curried Potato Salad

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  • 3 pounds Yukon Gold potatoes
  • 2 tablespoons sherry vinegar
  • 8 hard-boiled eggs, peeled and chopped
  • 4 stalks celery, sliced
  • 1/2 cup red onion, chopped
  • 1 large mango, ripe but still firm, diced
  • 3/4 cup currants
  • 1/2 cup chopped cilantro
  • 1/2 cup Dijon mustard
  • 2 teaspoons curry powder (or to taste)
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste


Boil potatoes whole until just tender, approximately 15 minutes.
Cool slightly, then cut into cubes and drizzle with vinegar. Place in a large salad or serving bowl.
Add eggs, onion, mango, currants and cilantro. Toss to combine.
In a separate bowl, combine mustard, curry powder, mayonnaise, sour cream, salt and pepper. Mix to combine, then pour over potatoes and stir well.
Adjust seasoning as necessary.

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