Curried Potato Salad

This is the first, but certainly not last, potato salad of the season for me. We eat quite a lot of cold salads in the summer, as they're the perfect thing to serve along barbecued just-about-anything, and potato salad is really my husband's favorite. This one is adapted from a recipe in The Lee Bro's Simple Fresh Southern cookbook, and I think it turned out really tasty. I used a light hand with the curry as it can be overpowering, but if you like curry - bring it on.

Curried Potato Salad
Serves 4

900 g new potatoes, cut into small dice
100 ml mayonnaise
4 tbsp buttermilk (I used Swedish filmjolk)
4 tbsp sweet pickle relish
2 tbsp lemon juice (I didn't measure, but used one large lemon)
1 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp garam masala
1/2 yellow bellpepper, in fine dice
1 red onion, finely diced

Cook the diced potatoes in plenty of salted water in a pot with a lid. Bring to a boil, and cook until it's just starting to soften - about 3-5 minutes. Cover with the lid, remove the pot from the heat, and let it sit for ten minutes.

Meanwhile, mix the mayo, buttermilk, relish, lemon and vinegar. Season with salt, curry powder and garam masala.

Drain the potatoes and rinse with cold water. Toss with the dressing, the red onion and the bellpepper, and serve.

Recipe in Swedish:
Potatissallad med curry