• Kosher salt
• 2 lb. Yukon gold potatoes
• ⅓ cups extra-virgin olive oil
• 4 fresh bird’s eye chiles, coarsely chopped
• ¾ cups plain Greek yogurt
• ½ cups tahini
• ½ tbsp. curry powder
• 2 tbsp. fresh lemon juice
• 1 tbsp. finely grated lemon zest
• Freshly ground black pepper
• ⅓ cups coarsely chopped cilantro
• 2 scallions, thinly sliced

Step 1
Bring a large pot of generously salted water to a boil. Add the potatoes and cook until tender, about 45 minutes. Drain the potatoes and set aside until cool enough to handle. Peel and coarsely chop the potatoes, then transfer to a large bowl and set aside.

Step 2
To a medium skillet over medium-high heat, add the oil; when hot, add chiles and cook, stirring frequently, until lightly browned, about 1 minute; remove from heat.

Step 3
Transfer the oil and chiles to a blender, then add the yogurt, tahini, curry powder, lemon juice and zest, salt, and black pepper; purée until smooth. Pour the dressing over the potatoes and stir in half of both the cilantro and scallions. Garnish with the remaining cilantro and scallions just before serving.