There is nothing better than a creamy, well-flavored potato salad. It's the perfect side to so many grilled meals, especially burgers — regular or veggie. Here, I've tweaked the basic potato salad recipe for an Indian-inspired version using a few key spices. The first is coriander powder, made from ground coriander seeds, which lends a light, bright, and citrus taste profile. I also added to the mustard taste profile with a light tarka of black mustard seeds. Hard to believe, but mustard seeds provide quite a bit of nutritional value, including anti-inflammatory benefits — many seeds can be as, if not more, nutritious than their leafy equivalents.
Most potato salads use waxy or low-starch potatoes that hold their shape post-cooking rather than baking potatoes like russets, which tend to break down. Red Bliss, Yellow Finn, and new potatoes are a few varieties that my version of Joy of Cooking recommends. I have made this recipe with all kinds of potatoes — all delicious.
xoxo Anupy
P.S. You can cook potatoes in bulk using your Instant Pot (thank me later!)
Makes: 10-12 servings
Prep: 15 minutes
Cook: Up to one hour (varies depending on potato cook method)
Total: Up to one hour + 15 minutes
* I poke holes in my potatoes and boil them with the skin on. Once boiled or pressure-cooked, drain, dice, and place in a bowl. Many folks dice the potatoes first and then boil, but I feel like they get mushy that way. Peel the potatoes if you want – I like the extra fiber. Also, use any potato you would like. Not a fan of white potatoes? Sub sweet potatoes, butternut squash, taro, plantains. Whatever you like. If using smaller potatoes, keep the skin on. New potatoes are younger potatoes and are slightly sweeter — their skin is thinner and easier to eat.
** No need to defrost the peas, they will defrost as you prep and fold them into your salad.
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[[ recipeID=recipe-2mdynk9vr, title=Side Note: Spiced Potato Salad ]]
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by Anupy Singla, Indian As Apple Pie
Servings:
Keywords: Indian Recipes, BBQ, Potato Salad, Salad
This recipe is by Anupy Singla, Indian As Apple Pie. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!
* I poke holes in my potatoes and boil them with the skin on. Once boiled or pressure-cooked, drain, dice, and place in a bowl. Many folks dice the potatoes first and then boil, but I feel like they get mushy that way. Peel the potatoes if you want – I like the extra fiber. Also, use any potato you would like. Not a fan of white potatoes? Sub sweet potatoes, butternut squash, taro, plantains. Whatever you like. If using smaller potatoes, keep the skin on. New potatoes are younger potatoes and are slightly sweeter — their skin is thinner and easier to eat.
** No need to defrost the peas, they will defrost as you prep and fold them into your salad.
