Spiced Potato Salad

Spiced Potato Salad
Spiced Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pounds baby red potatoes (1 to 1 1/2 inches in diameter)

  • Coarse salt

  • 3/4

    cup fresh or thawed frozen peas

  • 1/2

    cup Indian simmer sauce, such as Maya Kaimal

  • 1/4

    cup whole-fat plain yogurt

  • 1/4

    cup coarsely chopped fresh cilantro leaves

  • 1/4

    cup coarsely chopped fresh mint leaves

Directions

Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain. Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

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