Italian-Style Potato Salad

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Italian-Style Potato Salad
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Italian-Style Potato Salad

Added by: on Jan 4th, 2011
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 .. more >
Prep Time:
20 min
Cook Time:
35 min
Ready In:
55 min



Original Recipe Yield: 6 servings


  • 2 1/2 pounds white or red waxy potatoes
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 tablespoons vegetable oil
  • 1 dried chipotle chile (soaked in hot water for 30 minutes to soften, seeded, and chopped, or 2 jalapeno chiles, seeded and finely chopped)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon asafetida (or 1/2 small onion, minced)
  • 1/4 teaspoon mango powder (or 1/4 cup fresh lime juice)
  • 1 teaspoon black or regular salt
  • 3 tomatoes (peeled and seeded and coarsely chopped)
  • 2 tablespoons chopped cilantro
Nutrition Facts
Italian-Style Potato Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 177

  • Total Fat: 4 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 434.5 mg
  • Total Carbs: 33.3 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 4.4 g
  • Protein: 4.3 g

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Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until potatoes can be easily pierced with a paring knife.


While the potatoes are cooking, in a small skillet or saucepan, cook the coriander and cumin in the oil over medium heat for about 1 minute, or until you smell the spices. Remove from the heat, let cool, and pour into a bowl large enough to hold the tomatoes and potatoes. Add the chile, cayenne, black pepper, asafetida, mango powder, salt, and tomatoes and stir to mix.


Drain the potatoes in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Let the potatoes cool completely.


Cut the potatoes into l/3—inch—thick slices and gently stir them into the tomato mixture; add the cilantro. Let stand for at least 3 hours or up to 5 hours before serving.


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