Recipe courtesy of Bal Arneson
Episode: Indian Grill
Indian Potato Salad
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons grape seed oil
  • 1 small red onion, finely chopped
  • 1 tablespoon crushed garlic
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cardamom seeds
  • 3 tablespoons dried curry leaves* (See Cook's Note)
  • Pinch cumin seeds
  • Pinch salt
  • 1 pound baby red potatoes, cut into quarters
  • 1 cup sour cream
  • 1 cup chopped tomatoes
  • 1 cup water
  • Rice or rotis (Indian bread), for serving

Directions

Heat the oil in a large skillet over medium-high heat and add the onion and garlic. Cook for 3 minutes and add the mustard seeds, turmeric, cardamom seeds, curry leaves, cumin seeds, and salt. Stir and cook for another minute. Add the potatoes, sour cream, tomatoes, and water, and stir well. Turn the heat to low and cook until the potatoes are tender, about 15 to 18 minutes. Serve the potato salad with rice or rotis.

Cook's Note

*Can be found at specialty Asian and Indian markets.

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