Image: Maya Visnyei / Food styling: Claire Stubbs / Prop styling: Ann Marie Favot
Put a spin on traditional potato salad with this exciting new summer recipe.
Curried Yogurt Dressing
- 2 tbsp Greek yogurt
- 2 tbsp best-quality mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tsp curry paste
Grilled Potato Salad
- 2 lbs Yukon Gold potatoes
- 2 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 1 tsp turmeric
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 tbsp Indian lime pickle or chopped capers
- 1 tsp black sesame seeds
- 2 tbsp fried onions
1 In a small bowl, whisk together the yogurt, mayonnaise, lemon juice and curry paste; refrigerate until ready to serve.
2 Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 18 to 20 minutes, or until just tender and easily pierced with a fork. Drain, cool slightly and cut into 1/4"-thick slices.
3 Place the slices on a baking sheet. Mix together the olive oil, lemon juice, salt, turmeric, pepper and cumin and toss gently with the potatoes to coat evenly. Let the potatoes absorb the marinade for at least 15 minutes.
4 Heat the barbecue to medium-high. Place the potato slices directly onto the grill and cook until golden and lightly charred, about 3 to 4 minutes per side.
5 To serve, spread a little of the curried yogurt dressing on each of four plates. Top with the warm grilled potato slices and sprinkle with the cilantro, green onions, lime pickle and black sesame seeds.
6 Drizzle with the remaining dressing and top with the fried onions. Serve immediately.
Prep and cook time: 1 hour
Serves: 4 to 6