Classy curried potato salad with avocado
0
- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
Ingredients
1.5 kg new potatoes
2 cups snow or sugar snap peas
2 carrots, or 1 bell pepper
4 green onions
1 avocado
1/2 cup light mayonnaise
1/2 cup light sour cream
1 to 2 tsp freshly squeezed lemon juice, or lime juice
1/2 tsp red curry paste
1 tsp salt
Instructions
Peel potatoes and cut into quarters. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Then reduce heat and boil gently, stirring occasionally, until potatoes are tender when pierced, from 15 to 20 minutes. Meanwhile, remove stems from peas and cut in half crosswise. Add peas to potatoes for the last minute of cooking. Julienne carrots or seed and thinly slice pepper. Thinly slice onions and cube avocado.
In a large mixing bowl, stir mayonnaise with sour cream, 1 teaspoon (5 mL) lemon juice, curry paste and salt. Taste and add remaining teaspoon (5 mL) lemon juice, if you want a tarter taste.
Drain potatoes and cut into bite-size pieces. Add to mayonnaise mixture along with peas and toss until evenly coated. Stir in carrots, onions and avocado until well mixed. Serve right away or cover and refrigerate for up to half a day.
Nutrition (per serving)
Calories 162, Protein 3.4g, Carbohydrates 24.5g, Fat 6.2g, Fibre 2.7g.
Just a touch of Thai red curry paste gives an amazing new dimension to a classic creamy potato salad. Also try our clear lemon-curry vinaigrette.
Make ahead
Cook potatoes and toss with dressing. Cover and refrigerate for up to 2 days. When ready to serve, stir in blanched peas, carrots or pepper, onions and avocado.
Lemon-curry vinaigrette dressing
Omit sour cream and mayonnaise. Increase lemon juice to 2 tablespoons (30 mL) and whisk with 1/2 cup (125 mL) olive oil. Whisk in curry paste and salt.
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