Two distinct but nearly synchronised occurrences brought to the development of this recipe.
On a single evening which i converted an amount of tandoori chicken (leftover from your favorite local Indian restaurant) into curried chicken salad, my mother introduced up a recipe for curried potato salad throughout a phone conversation. I'd finished assembling the chicken salad made up of the formerly pointed out chicken plus Greek yogurt, curry powder, mango chutney, raisins, and toasted cashews and made the decision to meet up with my mother as the flavors melded together within the fridge.
Sooner or later during the majority of our phone chats, either my mother or I mention a current dish we’ve made, restaurant we’ve visited, or recipe we’d prefer to make. I pointed out the chicken salad I'd just come up with, and my mother explained in regards to a curried mango dressing for potato salad that immediately piqued my interest. I required the thought of curried potato salad and ran by using it.
The recipe I created requires a dressing much like the main one I concocted for that curried chicken salad. Sweet taters seemed like an attractive primary component to pair using the slightly sweet lightly spiced yogurt dressing, and that i thrown in plump raisins and fresh eco-friendly onions to create it altogether. After photographing and digging to the salad, I made the decision a little bit of crunch will be a welcomed addition. I added some toasted cashews, which acted like a nice counterbalance towards the soft raisins and tender taters.
Out of the box true with many potato salads, this Curried Yams Salad tastes best after getting sitting within the refrigerator for some time. Letting the salad mellow within the fridge enables the still warm taters to absorb all the scrumptious flavors from the mango chutney yogurt dressing.
Curried Yams Salad
yields 2-4 servings
- 1 lb sweet taters (a couple of medium), preferably organic, peeled and chopped into 1-inch pieces
- 1/2 cup 2% plain Greek yogurt
- 2 Tablespoons of mango chutney
- 1 teaspoon curry powder
- 1/4 cup raisins
- 1/4 cup chopped eco-friendly onions, plus much more for garnish
- Kosher salt, to taste
- toasted cashews, optional
- Place cubed taters inside a medium saucepan, cover with cold water, and produce to some boil over high temperature. Prepare before the taters are tender although not mushy, about 10-fifteen minutes. Drain cooked taters.
- While taters are draining, stir together the rest of the ingredients inside a large bowl. As the taters continue to be warm, add these to the dressing ingredients and stir lightly to evenly coat the taters.
- Chill within the refrigerator (preferably overnight) to permit flavors to meld.
