Ingredients
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4 large Potato
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For the dressing:
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1/4 cup + 2 tablespoons Olive oil
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2 tablespoons White vinegar
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1 tablespoon Cider Vinegar
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1 tablespoon Water
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1 teaspoon Sea salt
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1 1/2 teaspoons Garam Masala
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1 tablespoon Dried onion
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1 teaspoon Garlic paste
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2 small (1 red, one green) Sweet bell peppers
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3 tablespoons fresh or 3 teaspoons dried Dill
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1/2 Chili pepperOptional (better if you use a scotch bonnet or habanero pepper)
Directions
The Caribbean version of the North American potato salad has no mayo and adds some raw vegetables to its sauce, so that this salad looks a bit like a rainbow. It also has new depths of flavor. Of course, it’s delicious!
To prepare it, cook the potatoes in abundant water until tender (they still need to retain their shape), drain, and cool at room temperature. Then, toss in the mixer all the ingredients for the seasoning and process. You should get a texture with small colored pieces that look like confetti.
Finally, pour the sauce on the potatoes and mix gently. Refrigerate for 30 minutes before serving.
Enjoy your rainbow potato salad!
Steps
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1
Done
20 minutes
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Cook the potatoesPeel the potatoes and dice them. Then, transfer them to a steamer or a large pot. Steam the potatoes or boil them in abundant water until they are soft, but can still keep their shape. When cooked, drain and transfer to a large salad bowl. Set aside to cool at room temperature. |
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2
Done
5 minutes
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Prepare the dressingRinse well the two bell peppers, quarter and core, and deseed them, then put them in the mixer's bowl and process them until you obtain small pieces. |
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3
Done
30 minutes
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Mix and refrigeratePour the dressing on the potatoes and gently stir to coat. Then, cover with plastic film and put in the fridge for at least 30 minutes. |
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4
Done
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ServeServe your fresh, curried potato salad and enjoy! |
