Warm curried potato salad
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- Prep Time10 min
- Total Time10 min
- Makes8 Servings
© Royalty-Free/Masterfile
A colourful mixture of potatoes and a tasty curry vinaigrette set this spud salad apart from its pale and creamy cousin. But one thing remains the same: It's perfect for making ahead of time.
Ingredients
4 medium white potatoes
3 to 4 small sweet potatoes
1/2 tsp salt
3 tbsp white-wine vinegar
1 tbsp Indian curry paste
generous pinches granulated sugar
1/3 cup olive oil
1 cup coarsely chopped cilantro
4 green onions
Instructions
Peel all potatoes, then cut into 1-in. (2.5-cm) chunks, keeping the white and sweet separate. Place white ones in a large saucepan. Cover with water and add salt. Bring to a boil, covered, over high heat. Then boil gently for 5 min. Carefully stir in sweet potatoes. Cover and continue boiling gently until tender, 15 to 20 more min. Drain.
Meanwhile, in a small bowl, stir vinegar with curry and sugar. Then slowly whisk in oil. Prepare cilantro and thinly slice onions.
Place hot potatoes in a large bowl. Drizzle dressing overtop. Sprinkle with cilantro and onions. Stir to evenly coat. Taste and add salt if needed. Great warm, at room temperature or cold. Will keep well, covered and refrigerated, up to 2 days. Before serving, taste and add more oil if needed.
Nutrition (per serving)
Calories 189, Protein 2g, Carbohydrates 23g, Fat 10g, Fibre 3g, Sodium 162mg.
