Here’s a real twist for a potato salad, packed with flavor and zing. The traditional filling ingredients for an Indian samosa pastry are tossed in a creamy, curried dressing. Flavorful potatoes, crisp peas, and shaved carrot add texture and all these delicious spices really set this apart from traditional potato salad. It’s amazing with grilled meats or a nice roasted pork dish, but equally at home next to a sandwich or a hot dog.
It is hard to add flavor or saltiness to potatoes once they are boiled, so I always start at the beginning. Tangy vinegar, a good dose of salt and curry powder in the boiling liquid really bumps up the flavor, creating great layers. Frozen peas tossed in the boiling water for a few minutes thaw them out and cook them slightly but still leave a little crunch. I grate some carrot and toss some green onion in with the potatoes when they are not steaming hot, but still warm so the flavor infuses nicely.
Ingredients
- For the Potato Salad
1 pound small yellow potatoes
¼ cup cider vinegar
1 Tablespoon curry powder
1 Tablespoon sea salt
1 cup frozen peas
1 carrot, peeled
4 green onions, white and light green part, finely chopped
¼ cup chopped fresh cilantro
- For the Dressing
½ cup plain Greek yogurt
½ cup mayonnaise
1 ½ Tablespoons curry powder
1 teaspoon garam masala
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon turmeric
Directions
- For the Potato Salad
- Cut the potatoes in half (or quarters if they are larger) into roughly the same sized pieces. Place in a large sauce pan and cover with water by about 2 inches. Stir in the vinegar, curry powder and salt and bring to a boil. Cook until a knife slides easily through a piece of potato, about 20 minutes. Add the peas – the boiling will stop – then bring the water up to boiling again. The peas should be cooked but still with some pop. Drain in a colander, then return to the pot over the burner you’ve just turned off and shake to pot a few times. This helps dry the potatoes. Leave to cool for about 15 minutes, then grate over the carrot on the large holes of a grater and add the chopped green onion. Stir to distribute evenly and leave it all to cool completely.
- For the Dressing
- While the potatoes are cooling, whisk the yogurt, mayonnaise and spices together in a small bowl. Let the dressing sit while the potatoes are cooling so the spices can bloom in the yogurt and mayo.
- When everything is cooled, pour the dressing over the potato mixture and stir to coat everything evenly. Stir in the chopped cilantro to distribute it. Transfer to a bowl, cover and refrigerate for up to 24 hours.
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