
Italian-Style Potato Salad

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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 be substituted for the tangy mango powder. The black salt is optional, but it does offer a delicate smokiness, as does the chipotle, which is not traditional but is included here. The two favorite herbs are cilantro and mint, though not together. This recipe is adapted from one in Julie Sahni's important book, Classic Indian Cooking.
ingredients
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serves: 6
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
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
preparation

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