Monday, July 5, 2010
Indian-Spiced Potato Salad
This is a nice, refreshing variation to my mom's potato salad, to which I am particularly loyal. (Next time I'll post that recipe). I feel like this would have been tastier with a smaller ratio of potatoes, but I swapped out the potatoes the recipe called for with the cheaper russet potatoes, so that may have been the reason it seemed a little on the drier side to me.
Here's the original recipe as it appears on Epicurious.com:
3 1/2 pounds Yukon Gold potatoes
1 cup chopped shallots (about 3)
3/4 cup mayonnaise
1/4 cup chopped, peeled, fresh ginger
2 Tablespoons fresh lemon juice
2 cups (packed) chopped cilantro leaves and tender stems, divided
Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes (Although, this was too long for the russets I used). Dump water, cover, and refrigerate, at least 3 hours.
Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups of cilantro.
Peel potatoes and cut into 1/2 inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper (I felt it really needed the salt). Add remaining cilantro and serve.
Yields about 8 servings.