Recipe

September 5, 2012

Curried White Potato Salad Recipe

Recipe:

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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.

Ingredients

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

Directions

Yield:

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.

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