Tater Salad Twist

A speedy “Make-It-Tonight” staple from William Stewart of Fine Cooking harkens the advent of warmer weather with visions of outdoor BBQs and picnics dancing in my head. This riff, Curried Yogurt Potato Salad, gets a fresh Indian spin with curried yogurt dressing, bright ginger, and crisp vegetables. I was pleasantly surprised how creamy tasting and good it was without the addition of mayo or eggs!

The Persian cucumber is a variety of burpless cucumber, meaning its consumption is less likely to cause gastrointestinal upset than other types. This cucumber is also small, sweet and essentially seedless. I didn’t have luck locating Persian cucumbers but the seedless English variety was a fine substitute because they are similar to Persians, only longer in length and generally come wrapped in plastic.

In contrast to the thick, bumpy skin of the common garden cucumber, the Persian version features a smooth, thin skin that doesn’t require peeling. Its flesh is largely free of bitter-tasting seeds and is firm instead of watery, attributes that lend crunch and a mild sweetness.

The potato salad is especially yummy right after it is made, but can be served room temperature or even after refrigerated.

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Curried Yogurt Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1-1/4 lb. baby Yukon Gold potatoes, halved (or quartered if large)
  • 1 Tbs. olive oil
  • 1 Tbs. grated fresh ginger
  • 3/4 tsp. curry powder
  • 3/4 cup plain whole-milk Greek yogurt
  • 1/2 tsp. finely grated lime zest, more for garnish
  • 1 tsp. fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium carrots, cut into matchsticks
  • 2 Persian cucumbers, sliced into thin half-moons
  • 1/2 sweet onion, finely diced

Directions

  • Put the potatoes in a large pot of  well-salted water. Bring to a boil over medium-high heat and cook until just tender, about 10 minutes. Drain and rinse under cold water.
  • Heat the oil in a small skillet over medium heat. Add the ginger and curry powder and cook, stirring, until fragrant, about 1 minute; transfer to a large bowl.
  • Whisk in the yogurt, lime zest, and juice, and 1-1/2 tsp. salt.
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  • Add the carrots, cucumbers, and onion, and toss well, then add the potatoes and toss gently. Season to taste with salt and black pepper, and garnish with additional lime zest, if you like.
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http://www.lynnandruss.com

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We served ours with sautéed sugar snap peas and a seared steak.

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