A new take on a summer favourite from Caribbean chef Taymer Mason. At the 28th Vegetarian Food Festival, which ran Sept 7th-9th at Toronto's Harbourfront Centre, Taymer offered cooking demos, including one for this simple potato salad.
1-1/4 lb. white fleshed potatoes, cut into 3/4" cubes
1/4 cup olive oil
2 tbsp distilled white vinegar
1 tsp apple cider vinegar
1 tbsp water
2 tsp salt
1-1/2 tsp Madras curry powder
1 onion, minced
2 garlic cloves, pressed
1/4 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
1/8 tsp chopped Scotch bonnet or habanero pepper, minced, optional
2-3 tbsp finely chopped fresh dill
1/4 cup vegan mayonnaise, optional
Step 1: Cook the potatoes in boiling salted water for about 10 minutes or until fork tender. Drain and cool to room temperature.
Step 2: Combine the oils, vinegars, water, salt, curry powder, onion, garlic, bell peppers, Scotch bonnet and dill and whisk until thoroughly combined.
Step 3: Put the potatoes in a shallow container and pour in the dressing. Mix well with a fork. Cover and refrigerate for 30 minutes.
Step 4: Stir in mayonnaise, if using, with a fork to ensure intact potatoes. Serve slightly chilled.