Curried Potato Salad

By stancec44

Subarna Bhattachan, a Nepalese chef living in Lawrence, Kansas, folds a purée of cool yogurt, nutty tahini, and spicy red chiles into his fragrant take on potato salad.

Ingredients

• 2 lb. Yukon gold potatoes
• Kosher salt and freshly ground black pepper, to taste
• 1⁄3 cup olive oil
• 4 fresh small red Thai chiles, roughly chopped
• 3⁄4 cup plain Greek yogurt
• 1⁄2 cup tahini
• 1⁄2 tbsp. curry powder
• Zest and juice of 1 lemon
• 1⁄3 cup roughly chopped cilantro
• 2 scallions, thinly sliced

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Boil the potatoes in a 6-qt. saucepan of salted water until tender, about 45 minutes; drain and chill. Peel and roughly chop the potatoes; place in a large bowl and set aside.

Heat oil in a 10" skillet over medium-high heat. Add chiles and cook until golden, about 1 minute; let cool. Transfer oil and chiles to a blender with the yogurt, tahini, curry powder, zest, juice, salt, and pepper; purée until smooth. Pour dressing over potatoes and stir in half each of the cilantro and scallions. Garnish with remaining cilantro and scallions.