If you're looking for a simple potato salad this isn't it. But look at this more maximalist setting anyway. You want this in your life, I promise. It vibrates with taste and color and is incredibly good. The details: Tender potatoes are loaded with chili peppers, chopped herbs, garlic, and all the light, fresh vegetables you have on hand. For me at the moment that means asparagus from the market, beans from the garden and peas from the freezer. I failed to get peas to bloom in our back yard, but that's a story for another day.
Before you jump into the recipe, let's talk about a few things! First, it makes a significant difference if you use spices that are pinpointed and fresh. If your cumin has been collecting dust for years, there may be an opportunity to do a restart. To avoid the cycle from repeating itself, leave the new cumin (and an additional spice or two?) On your counter for the next several weeks. And use them. It's an opportunity to go to the trouble of cooking with what's in front of you, to learn more about the techniques that make the flavor of these spices stand out (e.g., mincing, tempering, or frying), and them in general Keep an eye on. That way, I end up discovering all kinds of ingredient combinations that I love. The most important sources of spices for me (at first glance) include Épices Rœllinger, Diaspora Co., sackcloth and barrels as well as Épices de Cru. A popular Indian grocery store also has a growing selection of organic spices that I also enjoy browsing on a regular basis.
I came home the other day with a load of fresh curry leaves from the same shop – and that's a big part of what inspired this potato salad. I love the smell and texture of fried curry leaves when I encounter them – for example: in Sri Lanka and South India they are used a lot – and buy them for cooking whenever I can. A side note, I also kept an eye on an eight foot long curry tree at a nearby nursery, but it's too big to fit in the car, which makes purchasing the tree a bigger project. I also worry that our garden might not thrive, which in my opinion is basically a bit of top soil and then sand. : /
So, on the curry leaf front: I always buy extra and freeze a few. As a rule of thumb, I generally freeze anything that I don't think I'll be using in the next 10 days. After freezing, they're not as fragrant as fresh, the color changes a little and the texture changes, but they do the job and it's nice to have on hand. As I mention in the top notes below, an alternative to chopped fresh basil is an alternative to curry leaves in this recipe. A completely different preparation, but fragrant, summery and wonderful. Other ideas? Add some citrus peel. Or I could think of a version with broken, fresh macrut lime leaves instead of the curry leaves. Just a little bit of encouragement to experiment and play around.
What you are seeing is a very spring-like version of that potato salad, but maybe you will see this in August? A summer version would also be A +. Experiment with grilled corn, roasted tomatoes, and green beans instead of asparagus, favas, and peas. Likewise! I will also take this opportunity to highlight a detail here. Do not serve this potato salad straight out of the refrigerator or cold. It's really much better to toss the hot potatoes with the garlic curry spice oil. If you're preparing it ahead of time, let it come to room temperature before serving.
Enjoy! And if you're looking for more potato recipes, sea salt baked potatoes, mashed potatoes, and homemade gnocchi are some favorites. There's a whole list of potato recipes here too. This is also the time of year to have some summer BBQ salad recipes on hand, like this coleslaw with lime bubbles, grilled zucchini bread salad, sriracha rainbow pasta salad, that coconut corn salad, and a classic macaroni salad .
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