Curried Avocado Potato Salad Recipe
Just a touch of Thai red curry paste gives an amazing new dimension to a classic creamy potato salad.
Makes6 to 8 servings



Ingredients:

3 lbs ( 1.5 kg) new potatoes
2 cups ( 500 ml) snow or sugar snap peas
2 carrots or 1 pepper
4 green onions
1 avocado
1/2 cup ( 125 ml) light mayonnaise
1/2 cup ( 125 ml) light sour cream
1 to 2 tsp ( 5 to 10 ml) freshly squeezed lemon or lime juice
1/2 tsp ( 2 ml) red curry paste
1 tsp ( 5 ml) salt


Directions:

1. Peel potatoes and cut into quarters. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Then reduce heat and boil gently, stirring occasionally, until potatoes are tender when pierced, from 15 to 20 minutes. Meanwhile, remove stems from peas and cut in half crosswise. Add peas to potatoes for the last minute of cooking. Julienne carrots or seed and thinly slice pepper. Thinly slice onions and cube avocado.

2. In a large mixing bowl, stir mayonnaise with sour cream, 1 teaspoon (5 mL) lemon juice, curry paste and salt. Taste and add remaining teaspoon (5 mL) lemon juice, if you want a tarter taste.

3. Drain potatoes and cut into bite-size pieces. Add to mayonnaise mixture along with peas and toss until evenly coated. Stir in carrots, onions and avocado until well mixed. Serve right away or cover and refrigerate for up to half a day.