Curried Fingerling Potato Salad
Ingredients
1 ½ lbs.
baby fingerling potatoes, cut in half or quartered lengthwise
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¾ cup
Curry Dip
¼ cup
water (or more as needed)
1 tbsp. (approx.)
rice vinegar
- Kowalski's Za'atar (from the Spice Aisle), to taste
- garnishes, to taste: snipped fresh chives and finely minced fresh cilantro
Directions
- Preheat an oven to 450°.
- Toss potatoes with oil; season with salt and pepper.
- On a rimmed baking sheet lined with parchment paper, roast in preheated oven until edges are browned and potatoes are just tender (about 25 min.), turning once; let potatoes cool slightly.
- In a small mixing bowl, whisk together dip, water and vinegar; add more water as needed until dressing reaches desired consistency.
- Pile potatoes on a serving platter or individual serving plates; drizzle with dressing to taste (there may be extra) and sprinkle with za'atar.
- Garnish salad with chives and cilantro; serve immediately.
