Step 1

Wash and peel the potatoes. Cut them into cubes.

Step 2

Place them in a large pot and add cold water to cover them by one inch. Add a generous pinch of salt to the water.

Step 3

Place the pot on high heat and bring it to a boil. Simmer and boil for 10-12 minutes until the potatoes are just cooked and fork-tender.

Step 4

Strain the potatoes using a colander and set them aside.

Step 5

Place a small pan on medium heat and add one tablespoon of oil.

Step 6

Once it heats, add mustard seeds and let them splutter.

Step 7

Reduce the heat to low and add the curry leaves and curry powder. Saute for one minute so that the curry powder cooks through are releases flavor.

Step 8

Turn off the heat and let the curry oil cool down slightly.

Step 9

In a mixing bowl, combine together yogurt, curry oil, yellow mustard, lemon juice, salt, and pepper. Mix well.

Step 10

Place the potatoes, celery, red onions, and cilantro in a large mixing bowl.

Step 11

Pour the dressing and mix gently. Check and adjust seasoning.

Step 12

Let the salad rest for some time before serving so that the flavors can infuse.