Nepal-born, Kansas-based chef Subarna Bhattachan 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.
- Kosher salt
- 2 lb. Yukon gold potatoes
- ⅓ cups extra-virgin olive oil
- 4 fresh bird’s eye chiles, coarsely chopped
- ¾ cups plain Greek yogurt
- ½ cups tahini
- ½ tbsp. curry powder
- 2 tbsp. fresh lemon juice
- 1 tbsp. finely grated lemon zest
- Freshly ground black pepper
- ⅓ cups coarsely chopped cilantro
- 2 scallions, thinly sliced
Nobody ever complained about too much potato salad. Virtually any combination of potatoes, salt, fat, and acid (lemon juice, vinegar, relish, what have you) is bound to taste fantastic, so it’s silly to stick to only the star-spangled mayonnaise-y variety that often graces cookouts—even if we do have a soft spot for it. So next time you’re tasked with bringing the potato salad, surprise your friends and family with one of these creative alternatives.
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