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.
Cilantro-Mint Potato Salad
Cuisine: IndianServings
4
servingsCooking time
35
minutesTotal time
35
minutesIngredients
- 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
