by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Summer fun includes good food. I'm a huge fan of Indian cuisine. I could eat it day and night. So I like experimenting and finding ways of incorporating curry into many of my favorite recipes. Today I'm offering you a cool potato salad with a little spicy heat. Some like it hot (like me), but some aren't that fond of spicy food. The great thing is, you can have the best of both worlds. You can change the proportions of curry and red pepper flakes (to more or less) and still enjoy a great "cool" salad. (I like a LOT of crunchies in my salad, so I add more onions and celery, too.)
2 ribs celery, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry
1 tablespoon chopped cilantro (or fresh parsley)
1/2 teaspoon red pepper flakes (or a crushed red chili)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hard-boiled eggs, chopped
2 green onions, chopped
Peel potatoes; cook in boiling salted water for 20 minutes or until tender. Drain and cool. Dice potatoes.
In a large bowl, combine mayonnaise, sour cream, curry, red pepper flakes, salt and pepper, mix until smooth. Stir in potatoes, eggs, celery and onions. Cover and chill up to 24 hours.
Now, what kind of mysterious names can you come up with for this cool, hot salad?