This is our new favourite potato salad. It comes from Fresh Juice: Healthy Made Delicious magazine. If you are a fan of curry and/or chickpeas, then this is definitely worth a try. The combination of spices add a great dimension to the dish.
Ingredients
2 lbs. small red potatoes, cut in 3/4 inch/ 2cm chunks
2 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 cup canned chickpeas, drained and rinsed
6 green onions, thinly sliced
1/3 cup chopped fresh cilantro (optional)
Vinaigrette:
3 Tb. cider vinegar
1 Tb. grainy Dijon mustard
1 small clove garlic, minced
1/2 tsp. minced fresh ginger
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. curry powder
1/4 tsp. pepper
1/3 cup olive oil
Preparation
1. Toss together potatoes, oil, salt, and pepper. Arrange in single layer on foil-lined rimmed baking sheet. Roast in centre of 425F/220C oven, stirring once, for about 30 minutes or until fork-tender and golden. Let cool for 5 minutes. Transfer to bowl.
2. Meanwhile, for Vinaigrette, whisk together vinegar, mustard, garlic, ginger, cumin, salt, coriander, curry powder, and pepper. In thin stream, gradually whisk in oil.
3. Toss half of Vinaigrette with potatoes. Stir in chickpeas, green onions and cilantro (if using). Let cool completely. Toss in remaining Vinaigrette just before serving.
No comments:
Post a Comment