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:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@momaphet
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@momaphet
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"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."
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  1. 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.
    Reply
  2. Dienia B.
    tart flavorful salad really would go with indian food
    Reply
  3. 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.
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