Five-Seed potato Salad
By sharnold
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
- 1/4 c apple cider vinegar
- 1/4 cup canola oil
- 2 tbls whole milk yogurt or sour cream
Details
Preparation
Step 1
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.
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