NOTHING SCREAMS JULY 4TH AND PICNIC LIKE A POTATO SALAD.
Why 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 are 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.
Indian-Spiced Potato Salad
2 large Russet potatoes, boiled and diced *
½ cup frozen peas **
½ cup minced red onion
3 stalks celery, diced
½ cup diced pickles
2 tablespoons apple cider vinegar
2 teaspoons coconut oil
¼ teaspoon black mustard seeds
1 cup Vegenaise or regular mayonnaise
2 teaspoons Dijon mustard
2 teaspoons coriander powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
1/8 teaspoon turmeric
Place potatoes, peas, onion, celery, pickles, and apple cider vinegar in a large bowl and set aside.
Heat a shallow pan over medium-high heat. Add oil. Once hot, add mustard seeds. Cook until they sizzle and pop. Use a lid to avoid a mess. After about one minute, transfer this mixture to your bowl with potatoes and stir well.
Put mayonnaise, mustard, coriander, salt, pepper, paprika, and turmeric in a bowl and mix.
Pour the spiced mayo over the potato mixture and stir well.
Refrigerate for at least 2 hours before serving.
* 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.