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Vadouvan warm potato salad
A warm fall take on a typically summer dish.
SERVES
2
TO
3
Ingredients
- 1 kilogram new potatoes, cleaned and scrubbed
- 2 tablespoons olive oil
- Kosher salt and ground pepper
- 1/2 cup celery, sliced and celery leaves
- 2 tablespoons chives, roughly chopped
For the dressing:
- 1/4 cup olive oil
- 4 shallots, thinly sliced
- 1 clove of garlic, thinly sliced (use a mandolin if you have one)
- 2 tablespoons ginger, thinly sliced
- 2 teaspoons curry powder
- 2 teaspoons ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon brown mustard seeds, toasted
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup crème fraiche
Directions
- To a medium pot add oil, shallots, garlic and ginger. Cook for 45 minutes, stirring often to prevent burning, let cool. Transfer to a bowl and mix in spices and crème fraîche.
- Pre-heat grill to medium-high heat.
- Add potatoes, olive oil, salt and pepper to a large mixing bowl and toss. Grill on the BBQ for about 15 minutes, turning every few minutes. Remove and add to a large bowl.
- Toss potatoes with celery, dressing and garnish with chives.
