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Curried Potato Salad with Peas and Cilantro

A potato salad without any mayo or eggs, but with all the spices and kick of a good curry in a creamy tahini dressing.

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1 tbsp Entube Curry paste
  • kosher salt and cracked black pepper
  • 1 bag mini yellow fleshed potatoes about 1 1/2 lb or 680 g
  • 1/3 cup freshly shelled peas if fresh peas aren't available, then by all means, use frozen
  • 2-3 medium to large radishes sliced thinly
  • 3 scallions sliced thinly crosswise
  • 1/3 cup packed fresh cilantro chopped

Instructions

  1. CURRY TAHINI DRESSING

    Mix all the ingredients (tahini through cayenne pepper) together.

    Add 1/4 cup of water to thin. Whisk. Season with salt and pepper to taste.

    If still too thick, add 1tsp of water in addition at a time till desired thickness. Refrigerate until needed.

  2. POTATOES AND PEAS

    Fill a mid sized sauce pan with water and season generously with salt. Bring to a boil. Add the scrubbed potatoes and reduce the heat to medium. Simmer until just fork tender, about 15 minutes depending on the size of your potatoes.

    Add the fresh shelled peas one minute before removing the potatoes) Drain all and let cool.

  3. Once cool enough to handle easily, slice the potatoes into rounds about 1/2 inch thick (for most potatoes I get 4 slices, for some I get only 3) Let cool completely.
  4. If you are using frozen peas, add the peas to a bowl. Cover with boiling water for about 1 minute, or until softened and tender. Drain and cool.

  5. ASSEMBLE

    Take the potatoes, peas, 3/4 of the onions, 3/4 of the radishes, and 3/4 of the cilantro and place in a bowl.

    Pour 2/3-3/4 of the dressing over the entire contents. Stir gently with a rubber spatula to avoid breaking the potatoes too much, until completely coated. 

  6. At this point you can garnish with the remaining onions, radishes and cilantro and serve, or you can return it to the fridge until ready to serve. 

  7. If coming from the fridge, check to see if the salad requires any more dressing. The potatoes will soak up some of the dressing, so it may appear drier than it did when it first went into the fridge.

    Finish with the remaining onions, radishes and cilantro and serve.

  8. If there are leftovers, use the remaining dressing to add moisture to the salad that may have been lost during its time in the fridge.

Recipe Notes

I have stated that this serves 6. It may only be 4 if everyone is VERY hungry. But I still think 6 would be happy!
This is a versatile dressing. It could make a great dip. It could also be used as a sauce over grilled chicken or fish.