Warm Curry Potato Salad with Mustard Vinaigrette

Sometimes I want it all. Perhaps I am indecisive, or perhaps I am an overachiever. Or both. I want a clean house, time to work and time to relax–all in the same day. When I eat, I like my numerous flavor and texture cravings to all be satisfied simultaneously. Warm, sweet, hot, salty, piquant, unctuous, crisp, tart and surprising. I am learning that lowering my expectations often leads to the best results–in life and in cooking. However, on occasion, I still go for it all.  And when it comes to cooking, sometimes the confluence of numerous flavors and textures delivers.

Take for instance a potato salad I made recently. I wanted a warm potato salad, with a hint of curry, and a vinaigrette in place of a creamy dressing. I wanted protein, and I wanted vegetables. All in one salad. You see? I want it all. Oh, and I wanted my kids to like it. I know, that may have been taking it too far.

I love crispy golden potatoes, and sauteed onions. Spices need to be heated (fried) to release their flavors, so I decided to parboil the potatoes and beans before finishing the dish in a buttered skillet. A hint of curry and turmeric worked miraculously, if not surprisingly, with the mustard vinaigrette.  The boiled eggs offer a dose of protein. And (insert drum roll) my kids liked it. Solid win.

Warm Curry Potato Salad with Mustard Vinaigrette

Ingredients:
4 large waxy potatoes, peeled and diced in large cubes
1 handful green beans, washed, stems removed
2 large eggs
2 tbsp butter
1 small red onion, sliced
1 clove garlic, crushed
1 tsp each curry powder and turmeric
salt and pepper

Vinaigrette
1 tsp good mustard
3-4 tsp oil
1.5 tsp red wine vinegar
1 tsp sugar
salt and pepper
chopped scallions

Method:
Place a large saucepan of water on stove over high heat.
Add potatoes and eggs to water and cover, bringing to a boil.
Remove eggs after  6-7 minutes, and rinse immediately under cold water.
Add green beans to boiling water with potatoes. Boil about 1-2 minutes.
Test potatoes for tenderness. The center of the potato should still offer a bit of resistance to a fork. Remove potatoes and green beans and strain off water (they should be done about the same time).
Cut green beans into 1 inch pieces.

Heat butter in skillet over medium heat.
Add red onion, potatoes and green beans.
Saute until potatoes start to brown a bit, stirring often.
Add garlic, some salt and pepper and stir briefly.
Add a touch more butter to center of pan if needed. Add curry powder and turmeric, stir for about 15 seconds, then transfer potato mixture to a bowl.
Peel and dice eggs to desired size. Add to potato mixture.
Mix vinaigrette in separate bowl and pour over potato salad.
Stir gently.
Add salt and pepper to taste.
Garnish with scallions.