Sunday, June 13, 2010

Curried Potato Salad

Potato salad is even  better the second day when all the flavors infuse. This is my version, a real amalgamation
of  ingredients to ensure taste and texture. Hope you enjoy.

6 to 8 Yukon gold potatoes boiled and cut into pieces
1 small red onion chopped
6 radishes  thinly sliced
1/4 cup white wine vinegar
2 teaspoons sugar
2 Lebanese cucumbers sliced
1/2 cup butter pickles diced
1/2 large bell pepper diced
1/4 cup Italian parsley chopped

4 tablespoons light mayonnaise
1/2 cup olive oil
1 heaping  tablespoon Dijon mustard
2 teaspoons curry powder
salt and pepper to taste

In a small bowl add the onion, radishes, vinegar and the sugar. Set aside for about 10 minutes and drain reserving the vinegar.  In a large bowl add the mayonnaise, the Dijon mustard ,curry powder and reserved vinegar. Gradually whisk in the oil.  Add the potatoes, onion, radishes and remaining ingredients and toss.
 Serves 6

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