Curried Peanut Potato Salad
Boil 2 pounds of red potatoes, cut into bite sized chunks and unpeeled, until tender but still firm. Drain, rinse in cold water to stop cooking, and drain some more.
Put cooked potatoes in a large bowl and add 1/2 cup EACH of: diced green bell pepper, celery, and green onion. (I just do a handful of each and often leave out the bell pepper.) Also, about 1/2 cup (or more) roasted Spanish peanuts, with the skins on.
Whisk together 1/2 cup of mayonnaise, 2 Tablespoons of cider vinegar, 1 Tablespoon of chunky peanut butter, and 1 tsp. of curry powder. (It will take a bit of mixing and the dressing will look broken before it comes together into a smooth mixture. Don’t over mix, else it will break.) (I usually make extra dressing.)
Add dressing to potatoes / veggies / peanuts, stir well, and then cover and refrigerate.
Allow to come to room temperature before serving. Add additional Spanish peanuts, to taste.
This is my favorite potato salad. It’s a regular fixture around here. The original recipe is probably from Sunset magazine or maybe Better Homes & Gardens (it’s one my mother found, somewhere).
Oh, and the original recipe also calls for cooked (crisp!) and crumbled bacon, but I don’t think we ever added it.
