Turmeric Vinaigrette Potato Salad
A no-mayonnaise potato salad, golden hued with turmeric and a mustardy taste. Cherry tomatoes, scallions and cilantro add a colorful and pleasing presentation. Serve it at room temperature as a side, or add sliced chiles for heat.
Ingredients
- 1 1/2 lb ( 680 g) small Yukon potatoes, peeled
- salt and pepper to taste
- 3 garlic cloves, grated
- 3 Tbsp white balsamic vinegar
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp Dijon mustard or to taste
- 1 tsp honey or to taste
- 1/2 cup (120 ml) olive oil + 1 tsp for the black mustard seeds
- 1 tsp black mustard seeds
- 1 pint (300 g) cherry tomatoes halved
- 1/2 cup (30 g) scallions, finely sliced
- 1/2 cup (14 g) cilantro or Italian parsley, finely minced
- Serrano or jalapeno peppers thinly sliced (optional) for garnish
Preparation
Bring water to a boil in a medium saucepan. Add salt and potatoes. Cook for about 15 minutes or until potatoes are easily pierced with a knife. Drain potatoes in a colander and allow to cool.
While the potatoes are cooking, prepare the dressing. Stir white vinegar, mustard, turmeric, cumin, garlic and honey in a small bowl. Add olive oil while whisking continouslly until creamy. Season with salt and pepper and set aside.
Cut potatoes in halves or quarters. Place them in a bowl. Pour turmeric dressing over the potatoes and toss it gently to avoid breaking the potatoes.
Add 1 teaspoon olive oil into a small saucepan over medium high heat. Add the black mustard seeds. When they start to pop, remove them from the heat. Sprinkle them over the potatoes. Toss them under gently. Add the cherry tomato halves, scallions, cilantro or parsley and chiles (optional).
Serve at room temperature.
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