Recipes Potato Salad Citrus and spice: Potato salad recipes
Recipes Potato Salad: one a Nepalese dish singing with tangy spices, the other a riot of smoky tomato and citrus
The starting point for most of my dishes are vegetables that are in season. Truth be told, there are one or two vegetables, which makes me wonder how many more ways they can be seen in a new light (not that I don’t believe it, but sorry, asparagus), but not potatoes. Some people call “humble” spuds, I think the most versatile of vegetables, ever-surprising and malleable.
It comes not only from the next to a different variety – from waxy to flour, from walnuts to creamy, from dry to butter, and so on – but also how much can be done with each type of potato. Even zooming in on a world, as I do today with potato salad, only opens up new worlds of possibility, texture, and taste.
Nepali Potato Salad (pictured above) : Recipes Potato Salad
Everyone who loves potato salad thinks their version is the best, so thank Chaya’s friend Neha for sharing her favorite Nepali version, which celebrates tangy tamarind and fresh coriander, and my team with it Lets play. If possible, start with tamarind from a block, as the home-made puree is much more balanced (tangy, but less acidic) than many prepared. It actually works well as a standalone dish, served with some yogurt, but it only goes with grilled meat, fish and even aubergine.
Prep 10 min
Cook 30 min
For the chilli pickle
4 green chillies (35g), thinly sliced on an angle
3 tbsp cider vinegar
¼ tsp caster sugar
For the potatoes : Recipes Potato Salad
1kg large desiree potatoes, peeled, cut into quarters lengthways, then each quarter cut in half widthways
1 large onion (330g), peeled and thinly sliced
7g curry leaves (about 5 stems)
7 garlic cloves (40g), peeled and thinly sliced
80g coriander, 2½-3 tbsp (10g) leaves picked and kept aside to garnish, the rest roughly chopped
For the spice mix
1 tbsp black mustard seeds
1 tsp nigella seeds
80g sesame seeds, plus 20g extra, toasted, to serve
1 tsp ground turmeric
80g tamarind from a block, soaked in 100ml boiling water and sieved to collect about 120g puree
In a small, non-reactive bowl, mix the chili with vinegar, a quarter teaspoon of salt and sugar, and set the pickle aside (if you wish, do it up to a day ahead).
Put two and a half liters of water and three tablespoons of salt in a large saucepan and set over high heat. To bring to a boil, add potatoes and cook for 20 minutes, drain until tender but not cracked.
Meanwhile, melt ghee in a large saucepan over a medium-high heat, then add onion, curry leaves, garlic and chopped coriander, and fry, stirring regularly for 15 minutes, until the onion becomes soft and Start to caramelize lightly. .
In a food processor or small bowl of mortar, grind mustard, nigella and sesame, add turmeric with turmeric to the pan and fry for a minute. Stir in the tamarind paste, take out the pan from heat, then shake the potatoes until well wrapped in the spiced onion mixture and set aside for five minutes to absorb the flavor.
Transfer the potatoes to a large platter, or on individual plates, scatter the pickled peppers, add sesame and reserved coriander on top and serve hot or at room temperature.
Recipes Potato Salad with charred tomato and orange salsa
The salsa with these potatoes is inspired by sikil p’ak, a Mayan paste made from toasted pumpkin seeds, charred tomatoes and chillies, orange and cumin. Any excess pumpkin seeds will keep in an airtight jar for two weeks to Recipes Potato Salad.
Prep 15 min
Cook 40 min
800g baby new potatoes, unpeeled and cut into 2cm pieces
2 tbsp olive oil, plus extra to serve
2 tsp lime juice
3 spring onions, trimmed and finely sliced (40g)
For the spicy, sticky seeds for Recipes Potato Salad
100g pumpkin seeds
1 tbsp olive oil
2 tsp ground cumin
2 tbsp maple syrup
For the charred salsa
500g datterini or cherry tomatoes
3 large red chillies (50g)
3 tbsp olive oil
1 tsp orange zest
3 tbsp orange juice
1 tsp ground cumin
2 tsp maple syrup
Heat the oven to 180C (160C fan) / 350F / gas. Mix all the ingredients for the seeds with a quarter teaspoon of salt, stirring for 16, every now and again, with greaseproof paper and bake spread on a tray. Minutes, until well toasted and caramelised. Remove and set aside to cool.
Turn on the oven at the highest grill setting. Place the tomatoes and peppers on a medium tray, grill near the top of the oven for 16 minutes, until the spots turn well black, then drain and set aside to cool. Now close the grill.
Pour potatoes into a large saucepan, cover with cold water and bring to a boil. Add plenty of salt, reduce the heat to medium and boil for about eight minutes, until the potatoes are cooked but not fall. Dry well, then return the potatoes to the pan and add one-eighth of the oil, lemon juice and a teaspoon of salt.
Coarsely chop the charli peppers (remove the seeds and back, if you prefer less heat) and tomatoes to a salsa consistency, then tip in a bowl and stir in all remaining salsa ingredients and one half teaspoon salt .
Turn on the oven at the highest grill setting. Add half the salsa to the potato pan and stir to combine. Tip the other half on an oven tray, spread and grill for eight minutes, until it starts to brown on top.
To serve, place the potatoes on a cord and spoon the grilled salsa over the top. Scatter a few onions of spring onion and pumpkin (you don’t need all of them, so keep any leftover water for snacking), finish with a drizzle of olive oil and a sprinkle of sea salt, and Serve hot.
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