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Curried Potato Salad
Photo: Tyllie Barbosa; Food Styling: Carol Smoler; Styling: Barri Leiner Grant
Ryan Poli, chef/partner
Tavernita, 151 W. Erie St., 312-274-1111; Little Market Brasserie, 10 E. Deleware Pl., 312-640-8141
“This is always a hit at picnics and barbecues because it’s not your ordinary potato salad,” says Poli. “It’s a little different, packing flavor from the curry. And it’s not too heavy for a hot summer day.”
Makes 6 to 8 servings
Prep time: 15 to 20 minutes
Cook time: 10 to 15 minutes
3 lb. mixed fingerling potatoes
1 cup mayonnaise
1 Tbsp. lemon juice
1½ Tbsp. curry powder
¼ cup chopped cilantro
¾ cup chopped celery
2 Tbsp. chopped tarragon
1 medium red onion, thinly sliced
1 Tbsp. crushed coriander seeds
½ tsp. cumin
½ tsp. pickled mustard seeds
Salt and pepper
1. Boil potatoes 10 to 15 minutes, until fork tender. Cool in refrigerator. Cut into ¼-inch-thick slices.
2. Blend the mayonnaise, lemon juice, and curry powder.
3. Add cilantro, celery, tarragon, red onion, spices, and ½ tsp. pickled mustard seeds (see below).
4. Add potatoes and season with salt and pepper to taste.
5. Chill for up to 2 hours. Keep refrigerated until serving.
Pickled mustard seeds
¼ cup yellow mustard seeds
½ cup water
½ cup champagne vinegar
½ Tbsp. salt
Combine all ingredients and simmer for 30 minutes until seeds are plump. Drain off all liquid and cool.
Tips and tricks:
Add a little more water to the mustard seeds if they look dry.
Save extra mustard seeds to add to vinaigrettes, cooked fish, or anything else that needs a little tang.
Buy housemade potato salad at Mariano’s (marianos.com). The one called Metro ($3.99 a pound) has all the ingredients, seasonings, and heft that you want from this classic.
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