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3-seed Potato Salad

This lovely, potato salad is a fusion of a creamy American potato salad and the potato salad from India known as aloo chaat. Chaat masala, is a spice blend of a combination of spicy and tangy spices and literally means “to lick” (as in your fingers) and can be found in all Indian grocers as well as online. You can however leave it out if you don’t have it, the salad is still sublime and immensely moreish without overpowering the potatoes. Any waxy potatoes will work in this salad so find out what is in season and use those as they will have the best flavour. The radishes add bite and crunch to this salad and their leaves have a lovely peppery flavour but you can add any other vegetable you like, try finely sliced fennel, cucumbers, celery or even fine beans

Serves 4 as a side dish

  • 500g new potatoes, washed well
  • ¼ small red onion, very finely sliced
  • 3 large radishes with their leaves, well washed
  • 1-2 green chilli, seeded and finely chopped (optional)
  • Very large handful of chopped fresh coriander

Dressing

  • 2 tsp. lemon juice
  • 1½ tbs. extra virgin olive oil
  • 1 small-medium clove garlic, made into a fine paste
  • 4 tbs. mayonnaise, can be light
  • 2 rounded tbs. sour cream
  • ½- ¾ tsp. chaat masala (optional, see above)
  • ½ tsp. each brown mustard, fennel and cumin seeds
  • Salt to taste and lots of fresh black pepper to taste

Place the potatoes in a large pot and cover with plenty of water, season and bring to a boil. Boil until the tip of a knife goes through them easily, around 15-20 minutes.

Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, sour cream, half the oil and garlic paste and season to taste. Heat the remaining oil in a small saucepan, tilting it so the oil collects in one area. When hot add the mustard and cumin seeds, follow after a few seconds with the fennel seeds. Turn the heat down and cook for another 10 seconds or until the popping dies down. Stir into the dressing.

Drain the cooked potatoes and peel as soon as they are cool enough to handle; halve if small or quarter larger ones. Stir into the dressing with along with the red onions, chillies and chaat masala. The potatoes will absorb the dressing as they cool. Stir in the radishes and their leaves as well as the fresh coriander just before serving. Taste and adjust seasoning.

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