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Potato Salad with Curry Vinaigrette, Green Onions and Coriander
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This is a much lighter, fresher version of the cloying, mayonnaise-coated potato salad that is such a favourite during the barbecue season. Make sure you toast the spices really well to release their aromas. You can add some finely chopped chilli, too, if you like an extra kick.
Rhône-derived grape varieties show hints of spice that work well with curry-like dishes, while having a density and crispness that lap up herby flavours too.
Typical values per serving:
This recipe was first published in July 2006.