Potato salad

General

• Wonderful when it is hot or for a picknick. Cut back or eliminate the chiles for those who are less heat tolerant.
• Chilling time: at least one hour, more is better
• Serves 4-6

Ingredients

• 2 pounds small red-skinned potatoes
• 3 tablespoons grapeseed oil
• 1 yellow onion, chopped
• 3 garlic cloves
• 2 small fresh hot red chiles, cut into thin rings
• 2 teaspoons curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground fennel seeds
• ¾ cup (vegan) yogurt
• 2 tablespoons minced fresh parsley
• 2 scallions, minced
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh mint
• ½ teaspoon salt
• ¼ teaspoon sugar, or a natural sweetener

Procedure

1. Place the potatoes in a saucepan with enough water to cover and boil until just tender, about 20 minutes.
2. Drain, cut into bite-sized pieces, and set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, chiles, curry powder, cumin, coriander, and fennel.
4. Cook, stirring, until the onions are softened but not browned, about 5 minutes.
5. Add the potatoes and stir-fry until they are evenly coated with the seasonings and lightly browned, about 5 minutes.
6. Transfer to a serving bowl and set aside.
7. In a food processor, combine the vegan yogurt, parsley, scallions, cilantro, mint, salt, and sugar, and process until well blended.
8. Pour the dressing over the potatoes, and toss gently to combine.
9. Chill for at least 1 hour before serving. Taste and adjust seasonings.