Potato Salad With Cashew Bits

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READY IN: 32mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil or steam the potatoes until tender.
  • Set aside.
  • In a large nonstick frying pan put the oil, cumin seeds and dried red chilies.
  • Heat over high heat until the cumin seeds darken several shades.
  • Add the cooked potatoes and stir-fry for 1-2 minutes.
  • Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes.
  • Pour the potato mixture into a serving bowl.
  • Add the cashew bits and the green onions.
  • Stir in the mayonnaise, the black pepper, and salt as needed.
  • Garnish with the cilantro, cover, and put into the fridge until well chilled.
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