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Classy curried potato salad with avocado




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




3 lbs ( 1.5 kg) new potatoes
2 cups ( 500 ml) snow or sugar snap peas
2 carrots or 1 pepper
4 green onions
1 avocado
1/2 cup ( 125 ml) light mayonnaise
1/2 cup ( 125 ml) light sour cream
1 to 2 tsp ( 5 to 10 ml) freshly squeezed lemon or lime juice
1/2 tsp ( 2 ml) red curry paste
1 tsp ( 5 ml) salt



Recipe



1. Peel potatoes and cut into quarters. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Then reduce heat and boil gently, stirring occasionally, until potatoes are tender when pierced, from 15 to 20 minutes. Meanwhile, remove stems from peas and cut in half crosswise. Add peas to potatoes for the last minute of cooking. Julienne carrots or seed and thinly slice pepper. Thinly slice onions and cube avocado.

2. In a large mixing bowl, stir mayonnaise with sour cream, 1 teaspoon (5 mL) lemon juice, curry paste and salt. Taste and add remaining teaspoon (5 mL) lemon juice, if you want a tarter taste.

3. Drain potatoes and cut into bite-size pieces. Add to mayonnaise mixture along with peas and toss until evenly coated. Stir in carrots, onions and avocado until well mixed. Serve right away or cover and refrigerate for up to half a day.


Lemon-curry vinaigrette dressing

Omit sour cream and mayonnaise. Increase lemon juice to 2 tablespoons (30 mL) and whisk with 1/2 cup (125 mL) olive oil. Whisk in curry paste and salt.