Vadouvan warm potato salad

By Jason Skrobar
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

A warm fall take on a typically summer dish. 



  • 1 kilogram new potatoes, cleaned and scrubbed
  • 2 tablespoons olive oil
  • Kosher salt and ground pepper
  • 1/2 cup celery, sliced and celery leaves
  • 2 tablespoons chives, roughly chopped

For the dressing:

  • 1/4 cup olive oil
  • 4 shallots, thinly sliced
  • 1 clove of garlic, thinly sliced (use a mandolin if you have one)
  • 2 tablespoons ginger, thinly sliced
  • 2 teaspoons curry powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon brown mustard seeds, toasted
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup crème fraiche


  1. To a medium pot add oil, shallots, garlic and ginger. Cook for 45 minutes, stirring often to prevent burning, let cool. Transfer to a bowl and mix in spices and crème fraîche.
  2. Pre-heat grill to medium-high heat.
  3. Add potatoes, olive oil, salt and pepper to a large mixing bowl and toss. Grill on the BBQ for about 15 minutes, turning every few minutes. Remove and add to a large bowl.
  4. Toss potatoes with celery, dressing and garnish with chives.


Your Morning Daily at 6am ET on CTV and CTV News Channel

FOLLOW Jason Skrobar

Bell Media Lifestyle Specialty Terms of Use Privacy Policy