Curried brown butter potato salad with quick pickled corn
- Side
- 6
- 30 minutes
This is a truly spectacular potato salad, sure to please anyone who is mayo-averse. Potatoes, butter and corn is always a winning combination, but here the butter is browned, the corn pickled and the whole dish tied together with crunchy garlic chips. Divine.
This recipe is taken from Barbecue Days, Barbecue Nights by Helen Graves (Hardie Grant, £22), Photography by Robert Billington.
Helen says: 'I made this on a whim one afternoon and it’s been a staple ever since. Soaking crushed new potatoes in toasty brown butter brings out the nuttiness of the tender spuds, and it becomes something so much more impressive than a mayo-based potato salad (not that I won’t hoover up a mayo-based potato salad, don’t get me wrong). There’s warmth from the curry powder, zingy pickled corn and – my favourite part – crispy garlic chips. No point doing things by halves.'
Ingredients
Metric
Imperial
- 1.5kg Jersey Royal potatoes, or other new potatoes
- 1 handful of coriander leaves, chopped
- 1 handful of chives, very thinly sliced
- flaky sea salt
- freshly ground black pepper, and white, if you have it
Quick pickled corn
- 100ml of white wine vinegar
- 200ml of hot water, just tap-hot
- 3 tbsp of caster sugar
- 1 1/2 tbsp of flaky sea salt
- 200g of tinned sweetcorn, drained
Crispy garlic chips
- 75g of butter
- 75ml of olive oil
- 1 head of garlic, cloves peeled and thinly sliced
- 1 1/2 tbsp of curry powder
Method
Make the quick pickled corn by combining the vinegar, tap-hot water, sugar and salt in a bowl. Stir well until the sugar and salt have dissolved, then add the corn and set aside
- 100ml of white wine vinegar
- 200ml of hot water, just tap-hot
- 3 tbsp of caster sugar
- 1 1/2 tbsp of flaky sea salt
- 200g of tinned sweetcorn, drained
If the potatoes are small, keep them whole, but halve or quarter any larger ones so they’re all roughly the same size
- 1.5kg Jersey Royal potatoes, or other new potatoes
Cook them in plenty of well-salted boiling water until tender, then drain
While the potatoes are cooking, melt the butter in a frying pan over a medium heat and allow it to turn brown and nutty – this will take 2–3 minutes. Add the olive oil and the sliced garlic and cook for a few minutes until it begins to turn nice and golden around the edges, then remove and drain on kitchen paper (don’t allow it to fully turn brown before removing, as it will continue cooking a little once drained, and overcooking will make it bitter)
- 75g of butter
- 75ml of olive oil
- 1 head of garlic, cloves peeled and thinly sliced
Add the curry powder and swirl it in the pan for 30 seconds, then remove from the heat
- 1 1/2 tbsp of curry powder
Once the potatoes are ready, drain well and lightly crush them, then transfer to a serving bowl. Add some more salt and plenty of pepper (I like a mixture of black and white). Pour the curried butter over the potatoes and mix well
Drain the pickled corn, then stir it through the potato salad with the herbs. Top with the crispy garlic chips just before serving
- 1 handful of coriander leaves, chopped
- 1 handful of chives, very thinly sliced
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