Roasted Curried Apple Potato Salad Food

ROASTED CURRIED APPLE POTATO SALAD

Steps:

• Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
• Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
• While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
• Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!

ROASTED RED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

POTATO SALAD WITH CURRIED MAYO

Steps:

• Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
• While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
• Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
• Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
• To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

CURRIED CHICKEN SALAD

Steps:

• In a medium bowl, toss together the chicken, onion, coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 cups cubed chicken or 4 to 6 servings

CURRY ROASTED POTATOES

Steps:

• Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

POTATO SALAD WITH APPLES

Steps:

• Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
• Mix the mustard with the mayo and set it aside.
• When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
• Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!

CURRIED EGG & POTATO SALAD

Steps:

• Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
• Cook potatoes 5-7 minutes or until tender; drain well.
• In a large bowl combine eggs, potatoes, apple, celery and onion.
• Whisk together dressing ingredients in small bowl.
• Pour dressing over potato mixture and fold to coat well.
• Cover and chill until serving.

CURRIED POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
• Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.