Curried Potato Salad

From Moosewood Restaurant Daily Special


6 cups cubed potatoes                                      1 tsp salt          

½ tsp turmeric                                                  1 cup peeled diced carrots

1 cup diced red or green peppers                      1 cup fresh or frozen green peas



1 TBSP canola or vegetable oil                         2 tsp grated fresh ginger root

1 TBSP ground coriander                                 1 tsp ground cumin

¼ tsp ground cloves                                          ½ tsp turmeric

1/8 tsp cayenne, or to taste                               4 oz. Neufchatel cheese or cream cheese 

¼ cup plain yogurt                                               at room temp

2 – 3 tsp fresh lemon juice                                salt to taste


   Put the cubed potatoes in a saucepan with water to cover.  Add the salt and turmeric, cover, bring to a boil; then reduce heat and simmer until just tender, about 10 minutes.  Drain and set aside. 

   Meanwhile, in a separate pot of boiling water, blanch or steam the carrots, peppers, and peas, one vegetable at a time until just tender.  Remove and transfer to a large serving bowl.

   In a small skillet, warm the oil for the dressing.  Add the ginger root, coriander, cumin, cloves, turmeric, and cayenne and cook for about a minute, stirring constantly to prevent burning; then remove from the heat.  In a small bowl, whisk together the Neufchatel or cream cheese, the yogurt, 2 tsp of the lemon juice, and the sautéed spices.

  Add the cooled potatoes to the bowl of blanched vegetables, pour on the dressing, and toss gently to coat.  Let the salad sit at room temperature for at least 30 minutes for the flavors to blend.

   Add salt and more lemon juice to taste and serve.