Curried Potato Salad with Toasted Cashews

There are a lot of potato salad haters in the world and I am sort of ‘on the fence’ except for this dish with a creamy curry sauce that brings it together.   I usually make potato salads for big crowds at an outdoor summer BBQ lunch.  It is always a big hit even with the self-acknowleded potato salad haters.

Serves Over 20

Ingredients

• 4 1/2 pounds of petit red potatoes, quartered
• 1 cup red onion, finely chopped
• 1 cup celery, chopped
• 1 cup mayonnaise
• 1/2 cup sour creme
• 2 cups cashiers, toasted then chopped
• 2 tablespoons of fresh tarragon, chopped and divided
• 1 1/2 tablespoons of curry powder
• Kosher salt and freshly ground black pepper to taste

Making It

• Get water to a rolling boil and cook potatoes until tender, about 10-12 minutes, strain and toss in olive oil, let cool
• Turn the oven to 350 and toast the cashews on a rimmed baking sheet for 12 minutes, until golden brown, let cook for 15 minutes and then rough chop them
• Toss in one tablespoon of the tarragon, onion and celery to potatoes
• Whisk the mayonnaise, sour cream, remaining tarragon and curry powder together, add about 2/3 to the potatoes, salt and pepper to taste then refrigerate for 2-3 hours
• Mix in the rest of the sauce, or to your level of desired creaminess then top with cashews and serve