Tuesday, August 24, 2010

Indian Potato Salad

I love potatoes and I love potato salad. Usually I go for a more traditional American salad with sweet pickles and plenty of mayo--perfect for summer. I also don't like too many crunchy bits in my salad (ixnae on the elerycae), a rule that I broke for this Indian inspired dish that is awesome warm or cold. This recipe also cuts back on the mayo by thinning it out with soy milk for a moist but not too runny potato salad.

INGREDIENTS
- 1 lb white potatoes, peeled and halved
- 2 sweet potatoes, peeled and halved
- 2 tbsp oil
- 15 pearl onion, peeled and halved
- 2 cloves garlic
- 1 tsp minced fresh ginger
- 1/2 green chile, seeded and minced (I used jalapeno, the only thing around)
- 1 tsp yellow mustard seeds
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 cup vegan mayo (or use half yogurt)
- soy milk as needed
- 1/4 cup chopped cilantro
- salt pepper to taste

METHOD
1. Get some salted water boiling and cook the potatoes. Since sweet potatoes cook faster than white, ad then in about 10 mins before the white potatoes are done cooking (they take 20-25 mins, usually).
2. While potatoes are cooking, heat oil over med-hi in a large frying pan. Add onions and saute for a few mins, letting the outsides get nice and brown. Keep stirring so they don't burn. Add garlic, ginger, and chile and mix well. Add mustard seeds and cook a few mins more (seeds should begin to pop). Add spices and mix well. Remove from heat.
3. Drain cooked potatoes and let cool until warm but not hot. Cut into cubes. Mix mayo into the onion mixture, then toss with the potatoes. Thin as needed with soy milk so potatoes are coated. Mix in cilantro, and season to taste.

8 comments:

Jess said...

I do a version of this that adds soaked cashews to the mix. Never had it warm though, will have to try that. Thanks for sharing!

andrea. said...

that looks very tasty!

tweal said...

Mmmm this sounds and looks delicious. I love potato salad but have never tried a version like this - thanks for sharing :)

TheSweetestVegan said...

I would have never thought to use sweet potatoes in my potato salad.

Carin said...

Hi Vegan Dad:
Just found your blog. I enjoy your creativity and fearlessness. I made the commitment to being vegan only 3 months ago. And the learning curve has been straight up. My decision was based on health issues, which have improved with my diet change. I noted in several of your descriptions about difficulty with availability of products etc. I found a website-www.theepicentre.com that sells herbs and spices. It is north of Peterborough which may be close to you-as you reference northern Ontario as being your place of lodging. I've ordered some stuff from them and was very happy. I'm going to try your Chicken Wingz recipe-am missing them. Funny enough-to put myself through college I was a short order cook in a Wings 'n' Ribs joint. Thank you.
carin-colouringmyworldvegan.blogspot.com

Lissa said...

I'm making your broccoli risotto tonight to try and convince my boyfriend that vegan can = delicious. Can't wait! It looks so yummy, keep up the awesome food porn!

veganf said...

Yum. That sounds so delish.

Suzanne said...

I just loved this recipe. Made it for 4th of july this week, and it was probably the biggest hit at the party. I didn't include the mayo, and as such was able to use the left-overs in tofu scramble and other dishes for the rest of the week! I also subbed the peas with blanched green beans. Delicious.