Creamy Curry Potato
Description
Everyone's favorite curry flavored taters!
lemmuh
材料
baby yellow or red potatoes
1 lb
kosher salt (for potato cooking water)
1 teaspoon
shallot (thinly sliced)
1 medium
fresh basil (finely minced)
2 tablespoons
avocado oil
1 tablespoon
raw apple cider vinegar
1 tablespoon
curry powder
2 teaspoons
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For the dressing:
mayonnaise
3 tablespoons
sour cream
3 tablespoons
buttermilk
2 tablespoons
country dijon mustard
1 teaspoon
sea salt
1/4 teaspoon or more to taste
freshly ground black pepper
1/8 teaspoon or more to taste
作り方
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1
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Gather all the ingredients.
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2
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Put potatoes in a medium pot. Submerge potatoes in water.
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3
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Add 1 tsp salt, bring to a boil then simmer until tender.
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4
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Transfer the potatoes to a colander, then drain well.
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5
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If the potatoes are cool enough to handle, cut them in half.
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6
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Place the potatoes in a large mixing bowl.
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7
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Add oil, curry powder and vinegar, then mix gently.
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8
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Cool it off until it reaches room temperature.
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9
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In a small bowl, whisk all the dressing ingredients.
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10
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Add shallots, basil and dressing into a mixing bowl.
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11
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Gently mix until taters are evenly coated.
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12
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Cover and refrigerate for an hour to allow flavor to blend.
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13
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Serve.
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コツ・ポイント
Add curry powder right after cooking the potatoes to cut off a powdery aftertaste. Use buttermilk instead of mayo.
このレシピの生い立ち
Baby potatoes have a soft, thin skin and more moisture. The reduced starch and the creamy dressing are the next level!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
