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Indian Potato Salad
Change up your usual potato salad with this spicy mayo-free version.
Prep Time: 00:30
Cook Time: 00:00
1 lb . small potatoes, skins on
2 tablespoons coconut oil
2 teaspoons black mustard seeds
2 teaspoons whole cumin seed
3/4 cup chopped onion
1 teaspoon sea salt
3/4 cup of dairy or plant-based plain yogurt
1/4 cup cilantro
2 tablespoons mint
2 tablespoons parsley
1Place potatoes, unpeeled, in a pot and cover with water. Bring to a rolling boil. Once boil is reached, cook potatoes until just tender, approximately 12 minutes. Check the potatoes throughout boiling with a fork; the fork should just barely stay in the potatoes, but not dissolve them. (Alternatively, peel potatoes and dice into 1-inch cubes; add to already boiling water and cook til just tender, approximately 10 minutes.)
2Drain potatoes; if using whole and unpeeled ones, slip off skins. Remove any blemishes from the potatoes as you cut them into 1-inch dice.
3Heat a large skillet over medium-high heat. When pan is hot, add coconut oil. When oil is hot, add black mustard seeds and cumin. Heat, stirring occasionally, until seeds begin to pop. Add chopped onion and stir, sprinkling salt on top (add more if you like). Cook over medium high heat until onion begins to brown. Add potato cubes; thoroughly coat the cubes with spices and onion. Cook until potatoes begin to brown, approximately 10 minutes. Remove from heat and let cool slightly.
4Stir chopped herbs into yogurt in large bowl, setting a tablespoon or so aside for garnish. Add warm potatoes and gently toss until potatoes well coated with yogurt mixture. Serve at room temperature or cold.
For optimal flavor, mix potatoes with yogurt at least 2 hours before serving and let stand at room temperature (unless you live someplace very hot with no air conditioning, in which case, best keep it relatively cool).
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