Curried Potato Salad

Potato salad is one of America's summer staple food. But face it, too many times, potato salad is bland or one-note or uninteresting. Most of them use mayo or sour cream as their bases, which is more fat than any of us need.

A couple years ago, a local restaurant gave me the recipe for their creamy curry sauce. It's excellent, but not as versatile or healthy as I like. So I started playing with it (of course).

Yogurt is a common (and quite yummy) substitute for mayo. I buy a (relatively) local creamery's yogurt - Tillamook. The creamery is situated near the town of Tillamook on the Oregon coast. I am partial to their products, which I feel are far superior to nearly all the larger regional brands -- and head and shoulders above the national ones. But this is all beside the point.

My point is that low-fat yogurt, from any source, is healthier than mayo. It has loads of nutrients, especially vitamin D and calcium.

Curry Potato Salad

3-4 cups of diced potatoes
1/2 cup diced onions
1/2 cup celery

Curry Dressing

1-1/2 cups plain, low-fat yogurt
1 cup buttermilk
3 tablespoon curry powder
1/2 tablespoon salt
1 tablespoon sugar

Blend well by hand or with a food processor.

Steam the potatoes until done, but firm. Cool.

Once the potatoes are cool, mix the onions, celery, and potatoes. Add the curry dressing 1/2 to 1 cup at at a time, until everything is coated. Do not add too much dressing (you probably won't use all of it). Enjoy!

I prefer the waxy potato varieties (red, Yukon gold, white) to the mealier russets. I think it nicely highlights the creaminess of the entire dish. The celery and onion provide a nice crunchy counterpoint to the unctuous creamy conspiracy of the potatoes and sauce. One of my next experiments with this dish is deciding what other vegetables to include - carrots and broccoli are definitely contenders.

I made the salad the night before I served it. The flavors tend to marry and intensify overnight, especially as the potatoes absorb some of the curry flavor.

Thai-stye Curry

A couple of days ago, Julia and I went to a local little bistro. When the weather is nice, we really try to walk to it. When the weather is nasty, we drive the four blocks, particularly when the sidewalks on the route aren't clear of December's snow.

Back on topic, Picabu Bistro is a trendy little place that specializes in trendy cuisine. Julia finds the flavors a little on the sharp side for her tastes. Don't get me wrong: I really like their food. In fact, I like their food enough that I've asked for one of their recipes (not the one here, though).

When we went there this week, I had a cup of their coconut curry soup. The soup was intense and spicy in the way that all good curries are without being too hot. I even discovered a way I like toasted coconut! But, I'm glad I only got a cup of the soup; a bowl would have been too much.

Well, the curry soup gave me a craving for Thai-style curry this week.

Thai-style Coconut Milk Curry

2 tablespoons of canola oil (I prefer a neutral-flavored oil for this)
1 large white onion, diced
8 med-large crimini mushrooms, sliced
1/4 head cauliflower, divided into florets
1/4 to 1/2 lb carrots, cut into thumb-sized pieces
1 med-large green pepper (red or yellow will work as well) cut into thumb-sized pieces
2 small zucchini (squash or one of each will work as well)
1 broccoli crown, divided into florets
1 tablespoon of rice vinegar
12 to 16 oz shrimp, 70 to 110 count (I prefer the shrimp bite-sized, but larger will work. Chicken or beef can be used instead)
2 to 3 tablespoons curry powder (I make my own blend)
2 14 oz. cans of light coconut milk (I use Thai Kitchen brand. If you want a richer sauce, use the non-light version.)
A couple of pinches of salt
15 oz brown basmati rice (white rice would work as well, but I prefer the whole grain)
6 cups of water
several strands of saffron

Combine the rice, water, saffron, and little salt to make rice. I use a rice cooker because rice is the one thing I can't seem to get right in the kitchen.

Heat the oil in a large pan over medium heat until a piece of onion sizzles when added. This can be done in a large (5 qt) saucepan, but I prefer a wok. I find the vegetables cook more evenly.

Add the onions and mushrooms and saute until onions are turning clear. Add the cauliflower, carrots, and pinch of salt and saute until the cauliflower and carrots begin to soften. Add remaining vegetables and saute until done (I prefer just a little crunchiness to my veggies). If using a saucepan, the vegetables will need to be turned frequently to heat evenly.

Add the shrimp, coconut milk, and curry powder. Stir thoroughly to combine. Heat until shrimp is cooked.

Serve over rice.

Yes, this is more food than two people will eat in one sitting. The curry makes amazing leftovers -- for dinner the next evening or for lunch. I don't really know how to cook for two people; I cook for five.

I love the interplay of the greens, oranges, yellows, and reds in the curry. They are so bright and festive and make me think of spring and summer coming. The combination of the shrimp and coconut milk makes the curry so luxurious and making me feel like I'm spoiling the two of us.