Vegan, spicy potato salad tempered by mint and lime juice.
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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.
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Blog CookOff! Well-Seasoned Potato and Mint Salad
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¾ teaspoon 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 teaspoon black salt
- 2 tablespoon finely chopped fresh mint
Instructions
- 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.
Notes
I substituted fingerling potatoes for russet potatoes.
I used Serrano chiles for the green chilies.
I used 2 limes.
Mary @ Fit and Fed
That looks like a relatively straightforward recipe for Indian cuisine. If the whole cookbook is like that it would be useful for cooking Indian without making a big effort. Looks good!
apuginthekitchen
It's a wonderful recipe and I love using mint on/in so many dishes. Are those purple potatoes? It's not just delicious but beautiful.
Kate @ Veggie Desserts
Those purple potatoes look so special! Great recipe.
Choc Chip Uru
What a fragrant and colourful delicious dish 😀
Cheers
Choc Chip Uru
laurasmess
So gorgeous Susan. I love that stunning purple potato... I only tried them for the first time about one year ago and I was blown away by the pigment! Love the dressing you've used. I hope that you had a lovely Memorial Day weekend... though our rememerance day was a couple of months ago I also took the time to be thankful once again for our freedom 🙂 It's a worthy occasion xx
mjskit
Great potato salad! Love all of the seasonings you use and the chile and lime is so nice for a little extra kick. Love it!
Spicy salad
This look so yummy
plasterers bristol
These sound really good, thanks for putting this up.
Simon
leeshin
such an nice and mouth watering blog