Warm Potato Salad With Apple And Curry Dressing
No ratings yet
Poland
Known as a Polish recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- ***SALAD***
- 1 tablespoon chopped ginger
- 2 tablespoons sweet hot chili sauce
- 1/2 cup toasted chopped walnuts
- soy sauce to taste
- 2 shallots -- chopped
- 2 tablespoons olive oil
- ***CURRY DRESSING***
- salt and pepper to taste
- 2 garlic cloves -- chopped
- 1/4 cup rice wine vinegar
- 2 pounds yellow fin potatoes -- (2 to 3)
- 2/3 cup vegetable oil
- 2 granny smith apples -- sliced
- 1 tablespoon roasted curry
Contains
GlutenTree nutsSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Place vinegar, ginger, garlic and shallots in a mixing bowl.
- In a small sauté pan dry sauté the curry until you can smell the aroma.
- Add to the vinegar mixture and whisk well.
- Add the sweet hot chili sauce to the mixture and again whisk to combine.
- Slowly whisk in the oil until thick and season with the soy sauce.
- To combine the salad, place warm potatoes in a bowl add apples and walnuts and toss.
- Add the dressing and toss well.
- Serve warm.
Plating
Cookware for this recipe
-
Frying pan
-
Mixing bowl
-
Whisk
-
Chef's knife
-
Cutting board