Name: Uzbek Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Servings: 6
Cuisine: Uzbek
Ingredients: 1 teaspoon freshly ground black pepper; 2 large potatoes (1 pound); 2 hard-boiled eggs, peeled and chopped (optional); ½ cup sour cream or ⅓ cup mayonnaise; 2 tablespoons olive oil; 1 cup fresh chopped scallions; 1 cup coarsely chopped toasted walnuts; 1½ tablespoons Dijon mustard; 1 tablespoon curry powder; 2 tablespoons red wine vinegar; 1 cup fresh shelled or frozen green peas; 1½ teaspoons salt; 2 apples, firm and sweet; 2 tablespoons fresh lime juice; ½ cup raisins; 1 chopped celery stalk; 1 large carrot, peeled and chopped

Preparation info

Servings:
6

Difficulty
Easy
Ready in
50 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Lying in Central Asia and watered by the Amu Darya and the Syr Darya, Uzbekistan has had a long and glittering history, particularly during the days of the Silk Road, when such cities as Samarkand, Khiva and Bokhara were staging posts on the trade routes. Their warehouses were crammed with silks, carpets, gold, and silver; and their palaces and libraries were famous. Internationally inclined by history (today, the population of Uzbekistan is the most representative of the cultural diversity