Vegan, spicy potato salad tempered by mint and lime juice.
It’s officially BBQ season with the arrival of Memorial Day weekend here in the States. We can BBQ year-round here in California, but it doesn’t become a party until this last weekend of May.
It’s one of the few times of year I still make potato salad. Not because I don’t love it, but because my body loves it a little too much. So although I’ve dog-eared Rinku’s new cookbook Spices & Seasons: Simple Sustainable Indian Flavors like crazy, and yes I posted a Vegan Lentil and Potato Salad just yesterday, I homed in on a potato salad. But not just any potato salad. This one pops with flavors of mustard seed, garlic, red pepper flakes and freshly ground pepper. Yes, that can be a lot of heat, but it all gets tempered with cooling mint and lime juice. She also recommends grapefruit juice instead of the lime juice and although I love it with limes, I’m trying it with grapefruit next time around. And there will be a next time around.
To catch any of you newbies up on this Blog CookOff, I was invited by Hippocrene Books, a well-known publisher of international cookbooks, to participate in a Blog-off to celebrate the new release of Spices and Seasons, by Rinku Bhattacharya. Stay tuned here next week, because I’ll be hosting a #Giveaway of Rinku’s book on Wednesday.
Serves: Serves 8
- 3 Tbsp oil
- 1 tsp mustard seeds
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- ¾ tsp freshly ground black pepper
- 3 medium potatoes, boiled and cubed
- 1 small red onion, finely chopped
- 2 green chilies
- ⅓ cup grapefruit juice or the juice of 1 lime
- 1 tsp black salt
- 2 Tbsp finely chopped fresh mint
- Heat the oil in a large skillet or wok and add the mustard seeds and wait til they pop. Add the garlic and gently cook for about 1 to 2 minutes until pale golden. Stir in the red pepper flakes and black pepper.
- Add the potatoes and toss gently until they are coated and warmed through. Mixture should be very fragrant and the spices should be coating the potatoes with specs of golden brown.
- Place in a mixing bowl and toss with the red onions, green chilies, grapefruit or lime juice, and black salt. Mix in the mint. Let the mixture chill for about 20 minutes before serving.
I substituted fingerling potatoes for russet potatoes.
I used Serrano chiles for the green chilies.
I used 2 limes.