Indian-Style Potato Salad

Name: Indian-Style Potato Salad
Yield: Makes 6 First-Course or Side-Dish Servings
Cuisine: India
Ingredients: 1 dried chipotle chile, soaked in hot water for 30 minutes to soften, seeded and chopped, or 2 jalapeno chiles, seeded and finely chopped; 1½ teaspoons ground cumin; ¼ teaspoon asafetida or ½ small onion, minced; 1½ tablespoons vegetable oil; ¼ teaspoon mango powder or ¼ cup fresh lime juice; 1 teaspoon ground coriander; 1 teaspoon black or regular salt; 3 tomatoes, peeled and seeded and coarsely chopped; 2½ pounds white or red waxy potatoes; 2 tablespoons chopped cilantro; ¼ teaspoon cayenne; ¼ teaspoon black pepper

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Indian cooks make their own potato salads, seasoning them carefully with their own homemade combinations of roasted spices. Typically flavored with a mixture of cumin, various ground peppers, asafetida (a strong-flavored spice), mango powder, and a tangy seasoning called black salt, Indian potato salads fall into the large culinary category known as chaats, which are basically Indian snack foods. Onion can replace the asafetida, which gives the salad a similar dissonance, and lime juice can