Curried New Potato Salad
Simple to make, but with a complex taste, this is a great, attractive buffet item for a picnic lunch.
INGREDIENTS | SERVES 8
- 2 pounds red-skinned new potatoes, cut into bite-size chunks
- 3 hard-boiled eggs, cut into bite-size chunks
- 1 recipe Madras Curry Dressing
- 1 tablespoon chopped cilantro
Boil potatoes in lightly salted water until very tender, about 15 minutes; cool.
Combine with eggs and curry dressing; toss to coat.
Serve chilled, garnished with cilantro leaves.
Beef Fries?
McDonald's eventually came clean, confessing that, yes, beef flavorings are included in the company's French fries. The news came as a severe shock to millions of vegetarians who've guiltlessly (or so they thought) snacked on the spud sticks for years, since Mickey D's announced in 1990 that it would no longer fry in beef tallow. The announcement also vindicated thousands of outraged protesters, maligned for years as mere conspiracy theorists, who've broadcast their suspicions that there was “something funny about those fries.”
The case is a lesson for vegetarians that true vegetarianism requires constant vigilance. Vegan travelers in India, for example, should be aware that most foods are cooked with butter there. Airline passengers who request vegetarian meals should ask whether there is also a vegan option, if that's really what they want. And if a waiter says there's “no meat” in a dish, especially a soup, it's wise to ask if it was made with a meat-based stock.
Some European cuisines rely on the use of gelatin in many desserts (Bavarians, charlottes, and panna cottas, for example) and may even use it in a “vegetable terrine” appetizer or dish. It always pays to ask, especially when traveling.
