Summer Party dishes, the right way!

Summer is rapidly approaching and with it comes all of my favorite things:  bbq's, swimming pool parties, summer thunderstorms, and 100+ temperatures.  The trick to making all of these events as epic as possible, is of course, THE FOOD!!!!  I will refer to all of those events from here on out as bbq's because it's easier than typing "pool party".  Bbq's tend to feature chips and dip, baked beans, macaroni salad, potato salad, fruit of some kind, hot dogs, hamburgers, and maybe if your lucky some grilled vegetables.  This is unacceptable.  Everyone buys these items from their local grocery store which means you are eating this same meal several times of the course of the summer...ouch.  In order to stop this madness I will be doing a series of posts featuring all of these dishes done in new and interesting variations.  So the next time you show up to a bbq you won't have to bring a tub of overcooked potatoes smothered in mayonnaise and mustard and not much else!!!  The following potato salad is a delightful curried salad which is served cold.  It has a little kick, but not enough to burn any beards off! 

Curried Potato Salad
2-2.5 lbs. potatoes (small potatoes, golf ball size. If you use a different potato that's o.k., it just changes your cooking time)
1 cup diced onion
1 cup diced celery
2 cups mayonnaise
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons Masala powder (also known by Sambar powder.  Its a curry powder used to make curry dishes at home. I used MTR brand.  You can find this or a different version at any ethnic food store, or your bigger chains, like whole foods)
Splash of veggie stock
3 dashes of Louisiana hot sauce
Salt and Pepper to taste

Bring a large pot of water to a boil.  Add in your potatoes and cook for 12 minutes, you should be able to pierce the potato with a fork easily, drain the potatoes.  Mix all of your other ingredients together in a mixing bowl, except your veggie stock.  Mix in potatoes after you have cut them into bite size pieces. I like to cut mine into different sizes because i think it makes a more homogeneous mixture.  Fold the potatoes into the sauce until fully incorporated.  The mayo mixture once you added the potatoes may become too thick, that is what the stock is for.  Add a little stock at a time until your happy with the consistency.  Refrigerate.