Warm Potato Salad With Apple-Curry Dressing  2 tablespoons olive oil  2 to 3 pounds yellow Finn potatoes, halved if large  1 teaspoon salt  1 teaspoon freshly ground black pepper  For the dressing:  1/4 cup rice vinegar  1 tablespoon chopped peeled fresh ginger  2 garlic cloves, chopped  2 shallots, chopped  1 tablespoon curry powder  2 tablespoons sweet hot chili sauce  2/3 cup vegetable oil  Soy sauce to taste  1/2 cup walnuts, toasted  2 Granny Smith apples, cored and sliced  DIRECTIONS  1. To prepare the potatoes, heat the oven to 425 degrees. Put the olive oil in a roasting pan and heat it in the oven until smoking hot. Remove the pan from the oven and add the potatoes. Season with salt and pepper. Return the pan to the oven and roast until the potatoes are tender, about 25 minutes. Remove from the oven and season again.  2. Meanwhile, prepare the dressing. Place the vinegar, ginger, garlic, shallots and curry powder in a medium bowl and mix well. Add the chili sauce to the mixture and whisk to combine. Slowly whisk in the vegetable oil until the dressing is emulsified and thickened. Season to taste with the soy sauce.  3. Put the warm potatoes in a large bowl and add the walnuts and apples. Add the dressing and toss to coat well. Serve warm or refrigerate and serve cold.  By Torans Soft Treasure