2 Pounds yellow fin potatoes -- (2 to 3)
2 Tablespoons olive oil
salt and pepper to taste
1/2 Cup toasted chopped walnuts
2 Granny Smith apples -- sliced
Curry Dressing:
1/4 Cup rice wine vinegar
1 Tablespoon chopped ginger
2 garlic cloves -- chopped
2 shallots -- chopped
1 Tablespoon roasted curry
2 Tablespoons sweet hot chili sauce
2/3 Cup vegetable oil
soy sauce to taste

DIRECTIONS:
               Place vinegar, ginger, garlic and shallots in a mixing bowl. In a small saut pan dry saut the curry until you can smell the aroma. Add to the vinegar mixture and whisk
well. Add the sweet hot chili sauce to the mixture and again whisk to combine. Slowly whisk in the oil until thick and season with the soy sauce. To combine the salad, place warm potatoes in a bowl add apples and walnuts and toss. Add the dressing and toss
well. Serve warm.