Back when I was a vegetarian I cooked a lot of Indian food the seasoning is so satisfying. This potato salad is inspired by a recipe I once had for a warm Indian potato salad. It has a little kick which is a nice change from the standard salad we have had all summer.
Indian Spiced Potato Salad
by Diane Balch
Preparation time: 20 minutes Serves: 8 - 10
2 pounds of cubed Red Bliss or New Potatoes
2 tablespoons of apple cider vinegar
1 small minced red onion
1/4 cup of chopped fresh Italian parsley
For the dressing:
1/2 cup of mayonnaise
3 tablespoons of extra-virgin olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1/4 teaspoon of nutmeg
1/4 teaspoon of cayenne pepper (less if you don't want too much spice)
1 teaspoon of salt and some pepper
1) Chop potatoes into 1 inch cubes and put them in a large sauce pan. Cover them with cold water and add 1 tablespoon of salt to the water. Bring to a boil and lower to a simmer. Cook for about 10 minutes or until potatoes can easily be punctured with a fork.
2) While the potatoes are cooking in a large mixing bowl whisk together the dressing ingredients and chop the onions and parsley.
3) When the potatoes are done drain them and put them into the dressing bowl, add the onions and parsley. Mix and dirty mash the potatoes. (Not completely mashed)
4) Check if it has enough salt and is moist enough. If it seems a little dry mix another tablespoon of olive oil into the salad. Serve hot or cold.
potatoes, potato salad, Indian potato salad,vegetarian recipe, gluten free recipe, Indian recipe
Home Maid Simple
Simple Living with Diane Balch
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