Smashed Potato Salad With Turmeric And Curry Leaf Dressing

Since we are in the final days of summer, I recently gave my curry leaf plant a haircut, to encourage it to put out more branches in the still warm and humid weather. Wasting curry leaves is sacrilege so far as Desi is concerned (you’d have to be a Tamil to get that), so I have been trying to use them up in interesting ways. One of my favorite creations so far has been this Smashed Potato Salad with a Turmeric and Curry Leaf Dressing. I make smashed potatoes a lot because Jay loves them in recipes like these masala smashed potatoes. I also love trying out variations of summery potato salads, like this classic vegan potato salad and this vegan potato salad with turmeric and green peas. For this smashed potato salad I used a very simple dressing inspired by a south Indian tadka. It includes turmeric, curry leaves cut into ribbons, mustard seeds and lemon juice. It’s really a very simple dressing, but it makes this Smashed Potato Salad absolutely and incredibly delicious. This is a great way to use up all those curry leaves you can sometimes have on hand after a trip to the Indian grocery store. Shredding the leaves and crisping them up in the oil makes them even more delicious and since curry leaves have a host of health benefits, from improving blood sugar levels to fighting cholesterol, you’ll be doing yourself a favor in more ways than one. Check to get new recipe updates by email.

Here’s the recipe. If you try it, be sure to let me know. I love hearing from you!