Five-Seed potato Salad

Five-Seed potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    lbs small white potatoes

  • 2

    tsp whole cumin seeds

  • 2

    tsp mustard seeds

  • 1

    tsp whole dill seeds

  • 1

    tsp roughly chopped fennel seeds

  • 1

    tsp whole corriander seeds

  • 2

    tsp ground cumin

  • 1

    tsp ground turmeric

  • 1

    tsp salt

  • black pepper, to taste

  • ¼

    c apple cider vinegar

  • ¼

    cup canola oil

  • 2

    tbls whole milk yogurt or sour cream

Directions

Place potatoes in a pot, add cold ater to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces. Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.


Nutrition

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