Five Seed Potato Salad

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: 35 mins
• 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.