Best Roasted Curried Apple Potato Salad Recipes

Curried Potato Salad image

Provided by Spice Boy

Categories < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

5 lbs yukon gold potatoes
4 eggs, hard boiled (Two should be chopped and the other two sliced for garnish.)
1/2 cup plus 2 tablespoons peanut oil
1 cup cashews, raw and unsalted
1 cup chopped onion
1 cup chopped celery (about 4 large stalks. Retain the leaves for garnish if desired)
2 fresh chili peppers (One seeded and diced, the other cut into rings for garnish)
4 garlic cloves, peeled and thinly sliced
2 teaspoons fresh ginger, grated
2 tablespoons Madras curry powder
1 tablespoon turmeric
1/2 teaspoon cayenne pepper (optional, more or less as desired)
1 teaspoon sugar
1/2 cup fresh parsley, chopped
salt and pepper
1/2 cup mayonnaise (or more to taste)
1 tablespoon paprika (optional, for garnish)

Steps:

Wash and peel the potatoes. Boil in a large pot of salted water until cooked, approximately 20 minutes.
Meanwhile, heat 2 T. peanut oil in a large skillet over medium-high heat. Stir-fry the cashews until they are toasted and slightly browned, about 5 minutes. Remove the cashews, season them with salt and pepper, and set aside.
Add the remaining oil to the pan and heat it to medium. Add the celery and onion and saute until the vegetables are almost tender, about 8 minutes. Add one chile pepper (the other is reserved for garnish), garlic, ginger, curry powder, tumeric, and cayenne. Saute the mixture until the spices are toasted and the garlic is cooked, about 2 minutes. Remove from heat and stir in the sugar and 1/2 of the cashews, reserving the other half for garnish.
When the potatoes are cooked through, drained, and cool enough to handle (but still warm), cut them in half and then into half-rounds. Toss the warm potatoes with the warm curry mixture. Allow the potatoes to cool thoroughly.
Gently stir in the chopped egg, 1/4 Cup chopped parsley (reserving the other 1/4 Cup for garnish), mayonnaise, and salt and pepper. Taste for seasoning and adjust accordingly. Add more mayonnaise if the mixture is too dry.
Garnish with the remaining ingredients: one sliced chile pepper, 1/2 Cup toasted cashews, 2 sliced eggs, 1/4 Cup chopped parsley, and the reserved celery leaves. Sprinkle with paprika if desired.

Curried Apple Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Steps:

Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

Roasted Curried Apple Potato Salad image

Yield Serves 4

Number Of Ingredients 10

2 pounds red potatoes, halved and quartered
2 tablespoons extra-virgin olive oil
1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
3 cups curly kale leaves, torn
Dressing:
3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
3 tablespoon Dijon mustard
1 tablespoon curry powder
2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
1 tablespoon fennel or caraway seeds (optional)

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!