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

1. 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.
2. 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.