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~Sweet, Savory & Slightly-Spicy Curried Potato Salad~

IMG_3154For most of us, potato salad conjures up memories of exactly what our grandmothers made.  And, for the most part, in terms of ingredients, the recipes for our grandmothers potato salad do not vary much.  Various quantities of the usual suspects:  potatoes, eggs, celery and/or onion, with a dressing made of mayonnaise, vinegar, salt, pepper, sometimes pickles or pickle relish, and, an occasional fresh herb.  Voila:  potato salad.  While we all have our favorite recipe or recipes, when offered potato salad at a gathering, this is the kind we Americans expect to be served.

6a0120a8551282970b022ad3ca5152200bFrom my Eastern European heritage, in my repertoire, Classic Creamy Potato and Egg SaladBaked Russet-Potato Salad, Red Potato Salad w/Horseradish-Mayonnaise, and, Vintage Pea, Carrot & Potato Salad Olivier, are amongst my family's favorites. That said, unlike almost all of our grandmothers, we of subsequent generations began moving or visiting different areas of the US and/or started traveling around the world -- we eat globally and regionally, as well as locally. Our pantries contain spices and ingredients from many cultures, and, because potatoes are a great foil for foodie creativity, it should come as no shock to anyone that potato salad has been fused with flavors from other cuisines.  Example:  My Russet & Sweet Potato Salad w/Chile-Lime Mayo, pairs great with almost any Tex-Mex-style grilled chicken, steak or ribs.

Indian-style potato salad w/chutney, cashews & raisins.

IMG_31183  pounds unpeeled and 3/4" chunked gold potatoes

2  teaspoons sea salt

1 1/2  cup medium-diced celery

1  cup golden raisins

1/2-3/4  cup  small-diced roasted & salted cashews

1  cup high-quality mayonnaise

1/2  cup Major Grey's sweet mango chutney

2  tablespoons curry powder

1  tablespoon dehydrated onion flakes

IMG_3120 IMG_3120 IMG_3120~Step 1.  Slice potatoes into fork-friendly bite-sized 3/4" cubes.  Place in a wide-bottomed 4-quart stockpot with enough water to cover by 1".  Add the salt.  Bring to a boil over high heat.  Adjust heat to a gentle, steady simmer and cook until potatoes are fork tender, but still firm and slightly undercooked in their centers, 5-6 minutes.  Remove from heat and drain into a colander.  Do not overcook potatoes.

IMG_3125 IMG_3125~ Step 2.  Drain potatoes into a colander and rinse under cold running water, until cool to the touch. Take enough time to thoroughly rinse the potatoes, as you really want to lower their temperature to halt residual heat from overcooking them. Transfer to and spread potatoes on a baking pan that has been lined with parchment paper and allow potatoes to drain and "dry" (meaning free from moisture, not dried out), 30-40 minutes. 

IMG_3132 2 IMG_3132 2 IMG_3132 2 IMG_3132 2 IMG_3132 2 IMG_3147~Step 3.  Place cooked and cooled potatoes, celery, raisins and cashews in a large bowl. Set aside.  In a food processor fitted with steel blade, place mayonnaise, chutney, curry powder and onion flakes.  With motor running, process until thoroughly combined, 45-60 seconds.  Using a rubber spatula, transfer mayo mixture to potato mixture and gently fold all ingredients together, stopping when everything is enrobed in the creamy dressing.  Cover and refrigerate until well-chilled, 6-8 hours or overnight (is best).

Serve w/my Super-Easy Tikka Masala Roasted Chicken:

IMG_3157Sweet, Savory & Slightly-Spicy Curried Potato Salad:  Recipe yields about 9-10 cups potato salad.

Special Equipment List:  cutting board; chef's knife; wide-bottomed 4-quart stockpot; colander; 12 1/2" x 8 3/4" baking pan; parchment paper; food processor; large rubber spatula

6a0120a8551282970b022ad3961e07200dCook's Note: Just like I have preferences in movies, I have preferences in chicken salads. I prefer white-breast- over dark-thigh- meat, roasted chicken over poached, greasy rotisserie chicken makes me cringe, and, I want my chicken hand-pulled instead of diced or cubed, because the latter looks plasticy and fake.  Error on the side of under-dressing mine, as I want to taste the chicken, but yes, by all means, please add some lightly-toasted seeds or nuts for crunch.  I enjoy it served as a forkable salad or as a sandwich, but, if served as a salad I want it on tender soft bibb lettuce, and if served as a sandwich, I want it on a croissant: ~ Chick Flicks and Curried Chicken Salad Croissants ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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