This Fourth of July, when we'll be home and social distancing rather than celebrating with friends and watching fireworks on the lakefront, I wanted to make a large batch of homemade potato salad. We might as well make the best of it, right? What's slightly different about this is the spices I used. I added lemony coriander powder and a light tarka with mustard seeds.
Most Indian-spiced potato salads go for the 'traditional' Indian spices like garam masala, cumin seeds, and curry powder. I'm not digging them, largely because they feel too earthy for my taste in a salad that should be light and lemony. Try this recipe for yourself. You will love, love, love it.
* I poke 2 holes in my potatoes and boil them with the skin on. Once boiled, drain and let the potatoes cool. Peel one. Keep the skin on the other. 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 both 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.
** No need to defrost the peas, they will defrost as you prep and fold them into your salad.
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