Prep 15 mins
Cook 20 mins
This recipe came from a local food magazine. It's an unusual potato salad that could be the lovechild of an Indian-inspired potato dish and salt and vinegar potato chips. It’s delicious fresh or reheated the next day.
- 2 lbs small white potatoes
- 2 teaspoons whole cumin seeds
- 2 teaspoons mustard seeds
- 1 teaspoon whole dill seed
- 1 teaspoon roughly chopped fennel seed
- 1 teaspoon whole coriander seed
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- fresh ground pepper, to taste
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup canola oil
- 2 tablespoons whole milk yogurt or 2 tablespoons sour cream
- Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces.
- Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.
tart flavorful salad really would go with indian food