I posted a picture of my potato salad on twitter a few days ago, and my friend @nella22 messaged to ask if I am a Daring Cook. My first thought was, “Of course I’m a daring cook. Did you just see that picture?” But then I realized that she really meant Daring-Cook-Capital-D-Capital-C. The Daring Cooks all get a secret challenge and then they all post about what they did on the same day. Apparently, potato salad was the Daring Cook Challenge for June. So, no, I’m not a Capital D Daring Capital C Cook. But I am pretty daring. I guess I’m also a psychic cook, too, because I must have tapped into all those Daring Cook Potato Salad Vibes. Yay me!
I adore potatoes. Love, love, love them. The Daily Spud is one of my heroes, and I could literally wallow in mashed potatoes. I also love Indian food. Papadam, samosas, biryani, naan, korma–I love it all. I am a fan of the way that potatoes marry so well with Indian flavors. And Indians are, too. One of my favorite naans is one that is stuffed with potatoes and peas (I think it’s called aloo naan). And those lovely deep fried potato pakoras slathered with red hot onion chutney and a bit of raita? Forget it. I die from the joy of it.
So, when I was Faced with 6 medium-sized red-skinned potatoes, I decided to bring them to my face by way of India, or at least by way of my daydream of India. A little sweet, a little spicy, a little earthy, and a lot tasty is what I ended up with. Give it a try, and let me know what you think!
Indian Daydream Curried Potato Salad
- 6 red-skinned potatoes, about 2-21/2 inches in diameter
- kosher salt and black pepper for the cooking water
- about 2-3 Tablespoons of vinegar–I used malt vinegar
- 1/3 cup sour cream
- 1/3 cup Greek-style yogurt
- 1 tablespoon honey
- 1 teaspoon cumin
- your favorite curry powder, to taste (I used about 1 1/2 teaspoons of red curry powder)
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup diced white onion
- 1/4 cup sweet peas, blanched and shocked
- handful of torn fresh mint and cilantro
- small handful of raisins
- handful of chopped mixed nuts
Scrub and cut up your potatoes in about 1″ chunks.
Bring them to a boil in a pan of water seasoned fairly heavily with salt and pepper. Reduce heat and simmer, partially covered, until fork tender.
Drain the potatoes well, hit them with the vinegar, put the lid back on the pot and let the pot sit on a warm burner for about 5 minutes, then refrigerate, uncovered, until cool.
Meanwhile, combine the sour cream, yogurt, honey, cumin, curry powder, salt, pepper and onion. Taste and adjust seasonings as necessary.
Once the potatoes are cool, gently mix in the dressing.
Revel in the joy of this potato salad. I think you’ll love it.
Have a lovely day.