Hot potato salad (with chive, curry dressing)

Savor the flavors of this hot potato salad with a zesty chive and curry dressing. Elevate your taste buds with each forkful!

Ingredients:

• 6 red russet potatoes
• 6 cloves of garlic, peeled
• 1 medium sized bulb of fennel, stem removed
• 1 fuji apple
• 1 leek, white part only
• 2 teaspoons olive oil
• 1/4 teaspoon champagne vinegar
• 2 tablespoons chives, chopped
• 1/4 teaspoon mustard powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon white pepper
• 1/4 cup quinoa, rinsed

Instructions:

1. Start by bringing a large pot of water to a boil over medium-high heat and preheat the oven to 220 °C.
2. Clean the potatoes and add them to the boiling water. Let them cook for about ten minutes, or until they are tender but not too soft. Once done, take the potatoes out and rinse them with cold water. Set them aside as you prepare the other ingredients.
3. Slice the garlic thinly crosswise and do the same with the white part of the leek (set aside the green parts for another recipe). Cut the apple and fennel into cubes of the same size.
4. Once the potatoes have cooled down, cut them into slightly larger cubes, around half an inch in length.
5. In a deep baking tray, combine the fennel, garlic, and potatoes with a drizzle of olive oil. Arrange them in a single layer to ensure they all make contact with the pan. Roast in the oven for 40 minutes until they are crispy and golden brown. Remember to give the ingredients a stir every ten minutes to prevent sticking or burning.
6. While the potatoes are cooking, place the quinoa and one cup of water in a small saucepan. Bring it to a boil, then reduce the heat to a low simmer. Cook the quinoa until all the water is absorbed.
7. While the quinoa is cooking, prepare the dressing by mixing together olive oil, mustard, white pepper, curry, and champagne vinegar.
8. Once the potatoes are crispy, combine them with the apples, quinoa, dressing, and freshly chopped chives. Serve the dish immediately while it is still warm!

Summary:

• Calories: 1682 kcal
• Fat: 14 g
• Protein: 44 g
• Carbs: 360 g
• Potassium: 7812 mg
• Magnesium: 507 mg