Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
- Prep time 20 minutes
- Total time 6 hours
- Portion size 12 servings
Ingredients
Method
In large Dutch oven or saucepan, pour in enough cold salted water to come at least 1 inch (2.5 cm) above potatoes; bring to boil. Reduce heat to medium-high; cook, uncovered, adding as much extra water as necessary to keep covered, until potatoes are tender, about 45 minutes; drain. Let cool slightly; peel. (Make-ahead: Let cool completely; cover and refrigerate for up to 1 day.) Cut potatoes into 3/4-inch (2 cm) chunks. Let cool completely, about 30 minutes.
Meanwhile, in skillet over medium heat, cook curry powder, mustard seeds, coriander seeds and turmeric until fragrant and lightly toasted, about 4 minutes.
In small pot of boiling water, cook peas until heated through, about 30 seconds. Drain and rinse with cold water; drain again.
In large bowl, stir together mayonnaise, sour cream, cilantro, green onions, lemon juice, honey, salt and pepper. Stir in curry mixture until well combined. Stir in potatoes and peas; cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 660 mg
- Sugars 4 g
- Protein 5 g
- Calories 225.0
- Total fat 8 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 36 g
%RDI
- Iron 9.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 35.0
