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.