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Vadouvan Warm Potato Salad

WHAT YOU NEED:

  • 2 lbs new potatoes, cleaned and scrubbed
  • 2 TBSP olive oil
  • Kosher salt and ground pepper
  • 1/2 cup celery, sliced and celery leaves
  • 2 TBSP chives, roughly chopped

For the dressing:

  • 1/4 cup olive oil
  • 4 shallots, thinly sliced
  • 1 clove of garlic, thinly sliced (use a mandolin if you have one)
  • 2 TBSP ginger, thinly sliced
  • 2 tsp curry powder
  • 2 tsp ground turmeric
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground fennel
  • 1 tsp ground cumin
  • 1 tsp brown mustard seeds, toasted
  • 1/4 tsp hot pepper flakes
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 3/4 cup crème fraiche

WHAT YOU DO:

  1. To a medium pot add oil, shallots, garlic and ginger. Cook for 45 minutes, stirring often to prevent burning, let cool. Transfer to a bowl and mix in spices and crème fraîche.
  2. Pre-heat grill to medium-high heat.
  3. Add potatoes, olive oil, salt and pepper to a large mixing bowl and toss. Grill on the BBQ for about 15 minutes, turning every few minutes. Remove and add to a large bowl.
  4. Toss potatoes with celery, dressing and garnish with chives.