Curry Dressing For Rice Or Potato Salad - cooking recipe

Ingredients

For the dressing itself
1/4 cup sunflower oil
2 tablespoons rice wine vinegar
1 1/4 tablespoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon sugar

Preparation

Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
Both salads are much nicer if served warm, but not hot.