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CURRY POTATO SALAD

PREP TIME: 10 MIN COOK TIME: 20 MIN
SERVES 6 

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INGREDIENTS

One bag of mini yellow fleshed potatoes (about 1.5 lb or 680 gr)
1/4 Cup of freshly shelled peas (if these are not available, then thawed frozen will work) 
2-3 Radishes, sliced thinly
2 Spring onions or shallots, sliced thinly
1/4 Cup packed fresh cilantro, chopped 

CURRY TAHINI DRESSING

1/4 Tahini
1 Tbsp Entube Curry paste
3 Tbsp lemon juice
2 Tbsp olive oil
1/4 Tsp cayenne pepper
Kosher salt
Cracked black pepper 

Mix all the ingredients together. Add 1/4 cup of water to thin. Whisk. Season with salt and pepper to taste. If still too thick, add 1tsp of water in addition at a time till desired thickness. Refrigerate until needed. 

POTATOES AND PEAS

1) Fill a mid sized sauce pan with water and season generously with salt. Bring to a boil. Add the scrubbed potatoes and reduce the heat to medium. Simmer until just fork tender, about 15 minutes depending on the size of your potatoes. (if you are using fresh shelled peas, you could add them for for about 45 seconds to a minute before removing the potatoes) Drain all and let cool. 

2) Once cool enough to handle easily, slice the potatoes into rounds about 1/2 inch thick (for most potatoes I get 4 slices, for some I get only 3) Let cool completely. 

3) If you are using frozen peas, add the peas to a bowl. Cover with boiling water for about 1 minute, or until softened and tender. Drain and cool. 

ASSEMBLE

1) Take the potatoes, peas, 3/4 of the onions, 3/4 of the radishes, and 3/4 of the cilantro and place in a bowl. Pour 2/3-3/4 of the dressing over the entire contents. Stir gently with a rubber spatula to avoid breaking the potatoes too much, until completely coated. At this point you can garnish with the remaining onions, radishes and cilantro and serve, or you can return it to the fridge until ready to serve. At this time, check to see if the salad requires any more dressing. 

2) If there are leftovers, use the remaining dressing to add moisture to the salad that may have been lost during its time in the fridge. 

NOTES

I have stated that this serves 6. It may only be 4 if everyone is VERY hungry. But I still think 6 would be happy!

This is a versatile dressing. It could make a great dip. It could also be used as a sauce over grilled chicken or fish. 

http://www.thelemonapron.com/curried-potato-salad-with-peas-and-cilantro/