An Indian-inspired potato salad
1 pound red potatoes
2 tablespoons neutral oil (I use safflower)
1 tablespoon white wine vinegar
1 1/2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons diced onion
1/2 serrano chile, minced (See notes above)
cilantro for garnish
Scrub and rinse the potatoes. Cut into large chunks, about 1 1/2 inches. Place in a steamer basket over an inch of water, cover and steam for 10 minutes or until tender.
Meanwhile, whisk together everything else except cilantro in a large bowl.
When potatoes are cooked through, let cool until you can handle them, then cut into small 1/2-inch cubes and toss with the dressing. Mix gently until the dressing is fully absorbed into the potatoes. It should smell delicious.
Serve warm or cool, garnished with cilantro.
Find it online: https://hilahcooking.com/curried-potato-salad/