Recipe

Hot Potato Salad (with chive, curry dressing)

Community Pick!

Recipe
No Questions Yet

Hot Potato Salad (with chive, curry dressing)

Photo 1 of 2
by Sodium Girl

Photo 2 of 2
by Sodium Girl

This recipe was entered in the contest for Your Best Potato Salad
A&M's Testing Notes: There is never a dish that starts with potatoes and leeks that ends badly, so I was dying to try this recipe. The vegetables smell so good while you're roasting them that the dressing seems...
There is never a dish that starts with potatoes and leeks that ends badly, so I was dying to try this recipe. The vegetables smell so good while you're roasting them that the dressing seems unnecessary, but it's so worth it -- I ended up doubling it because I had more potatoes than called for. The final product with the crunchy apples, the nutty quinoa, and the soft veggies is fantastic -- and Sodium Girl is right, it's still good a day (or two) later! - emmanation

Expand Collapse
Chef
Sodium Girl's Notes: This recipe is derived from two main truths: the first being that I love nothing more than a crispy spud and the second being that I love my mother-in-law's delicious curried chicken salad...
This recipe is derived from two main truths: the first being that I love nothing more than a crispy spud and the second being that I love my mother-in-law's delicious curried chicken salad. Put those two facts together and you have a dish that has spice, crunch, and a few other unexpected surprises (like quinoa, fennel, and apple). I'm still eating leftovers, three days later. - Sodium Girl

Expand Collapse

Serves 8

6 red russet potatoes Ask a question about this ingredient

6 cloves of garlic, peeled Ask a question about this ingredient

1 medium sized bulb of fennel, stem removed Ask a question about this ingredient

1 fuji apple Ask a question about this ingredient

1 leek, white part only Ask a question about this ingredient

2 teaspoons olive oil Ask a question about this ingredient

1/4 teaspoon champagne vinegar Ask a question about this ingredient

2 tablespoons chives, chopped Ask a question about this ingredient

1/4 teaspoon mustard powder Ask a question about this ingredient

1/4 teaspoon curry powder Ask a question about this ingredient

1/4 teaspoon white pepper Ask a question about this ingredient

1/4 cup quinoa, rinsed Ask a question about this ingredient

Begin boiling a large pot over water over medium-high heat and set oven to 420 degrees.
Ask a question about this step
Wash the potatoes and place them in the pot of water (once it has a rolling boil) for ten minutes (or until softened, not mushy). Remove the potatoes and rinse under cool water. Let them sit while you prep the rest of the ingredients.
Ask a question about this step
Cut garlic into thin slices along the width of the clove. Cut the white part of the leek (save the greens for another dish) into thin slices as well. Dice apple and fennel into equal sized cubes.
Ask a question about this step
Once the potatoes have cooled to the touch, dice them into larger cubes (about a 1/2 inch long).
Ask a question about this step
In a high-sided oven pan, mix the fennel, garlic, and potatoes with a little bit of olive oil. Spread on the pan so that the potatoes all have contact with the metal sheet. Bake for 40 minutes, until crisp and golden brown. But check every ten minutes to stir the ingredients so that none of them stick to the sheet or burn.
Ask a question about this step
While the potatoes are baking, place quinoa and 1 cup of water in a small pot. Bring to a boil and then reduce to a low simmer. Cook quinoa until all the water has been absorbed.
Ask a question about this step
While quinoa is cooking, mix your dressing: olive oil, mustard, white pepper, curry, and champagne vinegar.
Ask a question about this step
When the potatoes are nice and crisp, mix with apples, dressing, quinoa, and freshly cut chives. Serve immediately while it is warm!
Ask a question about this step