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Cilantro Mint Potato Salad
Indian Flavor Every Day Copyright © 2023 by Maya Kaimal.

Make This Cilantro-Mint Potato Salad for Barbecues

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Rhinebeck resident Maya Kaimal—who whips up curries, simmer sauces, and dals for her popular Indian brand Maya Kaimal Foods—has a new cookbook: Indian Flavor Every Day. It hit the shelves this spring and features delicious, easy-to-make recipes.

Chopped Kachumber Salad
Copyright © 2023 by Eva Kolenko.
Indian Flavor Every Day
Indian Flavor Every Day Copyright © 2023 by Maya Kaimal. Published by Clarkson Potter, an imprint of Random House.

Cilantro-Mint Potato Salad

Recipe by Valley TableCuisine: Indian
Servings

4

servings
Cooking time

35

minutes
Total time

35

minutes

Ingredients

  • Potatoes
  • 1½ pounds Yukon Gold or other waxy potatoes

  • Kosher salt

  • Dressing
  • ¼ cup mint leaves

  • ¾ cup roughly chopped cilantro leaves and tender stems

  • 1 medium garlic clove, minced (1 teaspoon)

  • 2 tsp minced ginger

  • 1 tsp serrano, or 1½ teaspoons finely chopped jalapeño

  • ½ tsp ground cumin

  • ¼ tsp fine sea salt, plus more to taste

  • ¼ tsp sugar

  • 2 Tbsp fresh lemon juice, plus more to taste

  • ¼ cup mayonnaise

  • To Finish
  • ½ cup Pickled Red Onion, coarsely chopped, or 3 scallions (white and green parts), thinly sliced on an extreme diagonal (about ⅓ cup)

Directions

  • Prepare the potatoes: Peel the potatoes and cut them into 1-inch chunks. Place them in a 4-quart saucepan and add enough water to cover by an inch. Add kosher salt to taste and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10–15 minutes, or just until tender when pierced with a knife. Drain in a colander and cool completely.
  • Make the dressing: Chop the mint and cilantro as finely as possible and place them in a medium bowl. Add all the remaining dressing ingredients and mix well. Taste for salt and lemon and adjust as needed. Set the dressing aside.
  • Just before serving, combine the potatoes and the dressing in a bowl and mix well. Top with the chopped pickled onions and serve.

Notes

  • SERVING: This is perfect with grilled chicken for a weeknight dinner. Make it part of a summer barbecue buffet.

Related: This Cheese Curd & Potato Au Gratin Recipe Is Scrumptious

Hudson Valley Restaurant Week is back this April 8-21!