Mill City Cooks

Curried Potato Salad with Seasonal Vegetables

by Community Cooking with Kate

I love potato salad, and this one is always a big hit!  It has huge flavors, and my favorite quality, a non-mayonnaise based dressing! No need to worry about keeping this one on ice, so it is perfect for a summertime picnic or potluck.  This presents beautifully on a big platter to be served family-style.  Enjoy!

You will need:
6 medium sized red potatoes
1 bunch scallions
1 # green beans
1# other seasonal veg of choice ( I like cauliflower, zucchini or cucumbers)
Optional: cilantro or extra scallions for garnish
For the vinaigrette:
2” knob of ginger, unpeeled & cut into coins
1 clove of garlic or a couple scallions, sliced
1 Tbl. curry powder (or more/less to taste)
2 Tbl. Grainy Mustard
2 Tbl. Honey
Optional jalapeno if you like it spicy!
¼ cup apple cider vinegar
½ cup olive or vegetable oil
Salt & pepper to taste
To make:

Cut potatoes in ½ lengthwise & slice into thin half moons.  Cover potatoes with cold water in a sauce pan and bring to a boil.

As soon is the water is warm, add a generous (noticeably salty to the palate) amount of Kosher salt.  This will make for much tastier potatoes!

Boil potatoes for 2-3 minutes, or until tender and cooked through….watch these so they don’t overcook!

Thinly slice scallions & prep any other seasonal veggies you are using that don’t need cooking.

Prep green beans (and any other seasonal veggie that does need cooking) & blanch until just tender—usually 1-2 minutes, maybe less!  Pro-tip:  re-use your potato water…it’s already hot and salty!

For the vinaigrette:  add all ingredients except the oil into the bowl of your blender or food processor.  Buzz to puree, and then with the motor running, slowly add in the oil to emulsify.  Season to taste with salt & pepper.