We had some red potatoes that I’d gotten from the farmer’s market last week, and I wanted to use them up with dinner tonight. I thought that something with a curry flavor would pair well with the Moroccan chicken we were having, so I threw together this curried potato and cauliflower salad. The inspiration for this salad came from a food blog that I read occasionally, Cara’s Cravings. Since she didn’t have a recipe for her salad, I had to make it up myself. We love Ina Garten’s Curry Chicken Salad, so I used that recipe for inspiration as well. The salad came together beautifully and was a perfect side dish to go with our chicken!
1/2 head cauliflower, cut into small florets and rinsed
2 Tablespoons vegetable or canola oil
1 pound small red-skinned potatoes (about 8 potatoes)
1 cup mayonnaise
2 Tablespoons dry sherry or white wine
1 clove garlic, minced
2 Tablespoons curry powder
1/4 cup Major Grey’s chutney, chopped up finely so that there are no big chunks
1 carrot, shredded
2 Tablespoons chopped fresh cilantro
Wash the potatoes well and cut any larger ones in half so that all of them are uniform in size. Add the potatoes to a 2 quart (or larger) pot and cover them with cold water. Cover the pot and bring the water and potatoes to a boil over high heat. Remove the lid, reduce the heat to medium-high, and boil the potatoes gently until they are just cooked through (5-10 minutes). Check them frequently as you do not want them to overcook. Strain and set aside to cool.
Meanwhile, heat 1 tablespoon oil in a large saute pan until hot. Add the cauliflower florets and saute until crisp-tender (about 6-8 minutes). Season with a pinch of salt and remove them from the pan to cool.
In a small bowl mix together the mayonnaise and dry sherry. In the saute pan, heat 1 tablespoon oil over low heat. Add the minced garlic and saute gently until fragrant, one minute. Add the curry powder and chutney and saute for 1-2 minutes longer. Add the curry mixture to the mayonnaise and stir.
Mix together the potatoes, cauliflower, carrots, and dressing in a large bowl. Garnish with cilantro and season to taste with salt and pepper. Chill in the refrigerator until serving.