Five Seed Potato Salad

Submitted by momaphet

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 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

directions

1. 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.
2. 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.

Reviews

[Maito]

I love Indian potato dishes, so this was really up my alley. I added some ground and fresh coriander to this as well, and it was really good.

 

[Dienia B.]

tart flavorful salad really would go with indian food