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Three Way Potato Salad

Barbecue.Master's picture
Ingredients
  New potatoes 3 Pound (1 Pound For Each Dressing)
  Fresh herbs 1 Tablespoon (For Garnish)
For light curry dressing
  Vegetable oil 1 Tablespoon
  Onion 1 Small, chopped
  Mango chutney 1 Tablespoon, with mango chopped
  Natural yogurt 6 Tablespoon
  Light cream 3 Tablespoon
  Mayonnaise 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Light cream 1 Tablespoon (For Garnish)
  Curry paste 1 Tablespoon
For warm vinaigrette dressing
  Hazelnut oil 6 Tablespoon
  Cider vinegar 3 Tablespoon
  Whole grain mustard 1 Teaspoon
  Superfine sugar 1 Teaspoon
  Basil leaves 1 Tablespoon, torn into shreds (Few Leaves)
For parsley, scallion & sour cream dressing
  Sour cream 2⁄3 Cup (10.67 tbs)
  Light mayonnaise 3 Tablespoon
  Scallions 4 , trimmed and finely chopped
  Fresh parsley 1 Tablespoon, chopped
Directions

GETTING READY
1. Scrub and wash the potatoes well.
2. In a large pot, bring enough water to cover potatoes to a boil.

MAKING
3. Add the potatoes to boiling water along with a generous pinch of salt.
4. In the meantime, make the Light Curry Dressing, in a small saucepan, by heating the vegetable oil.
5. When oil is hot, add the curry paste and onion and sauté for 5 minutes until mixture is soft and fragrant.
6. Take pan off the heat and set aside to cool.
In the meantime, in a mixing bowl, combine the remaining ingredients for the dressing and whisk with a fork until smooth.
7. Stir in the curried onions and adjust seasoning to taste.
8. To make the Vinaigrette Dressing in a another bowl, combine the ingredients and whisk well with a fork until well amalgamated.
9. To make the Parsley, Scallion & Sour Cream Dressing, blend together the ingredients in another small bowl.
When potatoes are tender-cooked, drain them in a colander and let stand in the steam.
10. Divide the potatoes into 3 serving bowls.
11. Add one dressing per bowl of potatoes and toss thoroughly to coat.

SERVING
12. Serve the potatoes warm, garnished with fresh herbs.
13. Dollop the curried potatoes with cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
10

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