Just a touch of Thai red curry paste gives an amazing new dimension to a classic creamy potato salad. Also try our clear lemon-curry vinaigrette.
Cook potatoes and toss with dressing. Cover and refrigerate for up to 2 days. When ready to serve, stir in blanched peas, carrots or pepper, onions and avocado.
Lemon-curry vinaigrette dressing
Omit sour cream and mayonnaise. Increase lemon juice to 2 tablespoons (30 mL) and whisk with 1/2 cup (125 mL) olive oil. Whisk in curry paste and salt.