June 16, 2012

Curried Potato Salad

During the early summer months (May and June) we usually go to a Sunday night "concert in the park" series with some of our friends. We load up our kiddos, blankets, camping chairs, adult beverages, and dinner picnic foods, and we go and stake out a large spot on the grass to listen to some music and commune with each other. It's really great and the weather usually gets enjoyable after sundown (before sundown the weather is hot and barely bearable). I think the last time we went was before it got crazy-hot outside, around the first weekend in June. I made this potato salad to share and it was a hit with everyone. I even had some compliments from a few "non-curry" fans!!!

Curried Potato Salad

generously salted water for boiling the potatoes
8 cooked Russet potatoes, peeled and diced
2 celery stalks, diced
1/2 onion, diced
2 Tablespoons dill relish (more to taste)
4 hard boiled eggs, chopped
1/2 cup sour cream
1/2 cup mayo
2 Tablespoons Dijon mustard (more to taste)
olive oil
white wine vinegar, to taste
paprika, to taste
curry powder, to taste
garam masala, to taste
turmeric, to taste
celery seed, to taste
salt and pepper, to taste
2 garlic cloves, peeled and minced

Boil potatoes in generously salted water (this is how the potatoes get most of their seasoning, so don't be afraid to really use the salt...I'm talking about a good handful.)

Drain and rinse cooked potatoes with cool water. Place in a large bowl. Add onion, celery, 2 T of relish. Sprinkle with additional salt and pepper to taste. Sprinkle with olive oil and vinegar to taste. Toss to coat potatoes. Refrigerate potatoes for additional cooling until you are ready to make the sauce and serve/transport.

To mix dressing:
In a food processor or blender, combine garlic cloves, more dill relish, paprika, sour cream, mayo, Dijon, curry powder, turmeric, celery seed, garam masala, and salt and pepper to taste. Mix until consistency is creamy and well-combined.

Pour dressing over cooled potatoes and toss to coat. Add chopped hard boiled eggs and toss again. Sprinkle paprika over the top, adjust seasonings if needed. Serve and/or transport.

NOTE: All spice measurements are mostly excluded, because I seasoned everything to taste as I went. Use your judgement and taste frequently to adjust how you like it.

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