Recipes

Curried Potato Salad

July 18, 2013

Subarna Bhattachan, a Nepalese chef living in Lawrence, Kansas, folds a purée of cool yogurt, nutty tahini, and spicy red chiles into his fragrant take on potato salad. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.

This purée of cool yogurt, nutty tahini, and spicy red chiles is a fragrant take on potato salad.

Yield: serves 6-8

Ingredients

2 lb. Yukon gold potatoes
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup olive oil
4 fresh small red Thai chiles, roughly chopped
³⁄₄ cup plain Greek yogurt
¹⁄₂ cup tahini
¹⁄₂ tbsp. curry powder
Zest and juice of 1 lemon
¹⁄₃ cup roughly chopped cilantro
2 scallions, thinly sliced

Instructions

Boil the potatoes in a 6-qt. saucepan of salted water until tender, about 45 minutes; drain and chill. Peel and roughly chop the potatoes; place in a large bowl and set aside.
Heat oil in a 10" skillet over medium-high heat. Add chiles and cook until golden, about 1 minute; let cool. Transfer oil and chiles to a blender with the yogurt, tahini, curry powder, zest, juice, salt, and pepper; purée until smooth. Pour dressing over potatoes and stir in half each of the cilantro and scallions. Garnish with remaining cilantro and scallions.