Vadouvan warm potato salad

By Jason Skrobar
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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

  1. 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.
  2. Pre-heat grill to medium-high heat.
  3. 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.
  4. Toss potatoes with celery, dressing and garnish with chives.

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