Indian Potato Salad
Looking for a new take on an old favorite? Check out this colorful and tasty Indian Potato Salad: dry, spicy, and no mayo required!
I know from my French Potato Salad post that many of you long for potato salad recipes that don't call for mayo. The dryness of this potato salad along with its aromatic spices and sweet red pepper makes it a standout. The recipe is another winner from Moosewood's Simple Suppers, my current favorite gift to busy folks who like to eat well.
I originally served it with Red Lentil Dal with light sour cream, naan, and cucumber and tomato slices with Salad Cream. I then paired it as a side with the Asparagus Quiche and a fresh salad -fabulous! Although it has Indian flavors, they're not "hot" spices and you don't need to limit yourself to a pure Indian meal to serve this. Moosewood pairs it with a Cilantro Omelet.
And, on a sweet note, congratulations to Nina of Sweet Napa who just graduated from the The Culinary Institute of America at Greystone after completing the 30 week baking and pastry program. I've so enjoyed the vicarious experience!
Indian Potato Salad (adapted from Simple Suppers):
4 cups potatoes, peeled and cut into cubes
3 tbsp olive oil
2 tsp cumin seeds
1/2-1 tsp salt (original recipe says 1-1/2 tsp, but I though it was too salty)
1-1/2 tsp curry powder
couple of shakes of cayenne
3 scallions, sliced
1 red pepper, seeded and chopped
1/3 cup cilantro, chopped
Bring water to a boil and add potatoes. Boil until just tender (about 5 mins). Drain.
Heat the oil in a skillet and toast the cumin seeds for a minute. Add the salt and curry powder and stir until well mixed. Take off the heat.
Place the potatoes, scallions, and red pepper in a bowl and add the spicy oil. Toss gently then add a couple of shakes of cayenne. Finally, add the cilantro and toss gently.