Creamy Potato Salad Surprise
-Recipe from Yamuna mataji
potato salad variations take many directions: warm and chilled, sweet
‘n’ sour, mustardy, rich and unadorned. The surprise in this
“American-in-Delhi” salad is the addition of crunchy bits of fried
moong dal badi, sold at most Indian grocery stores.
This potato salad with a Punjabi twist is worth taking on any outing.
Preparation and cooking time (after assembling ingredients): about 45 minutes
7-8 medium-sized red-skinned boiling potatoes (about 2 pounds/1 kg)
4 table spoons (60 ml) ghee or peanut oil
1/3 cup (30 g) moong dal badis (cracked with a kitchen mallet into pea-sized bits) or cashew pieces)
3 table spoons (45 ml) each chopped fresh coriander and parsley
¼ teaspoon (1 ml) freshly ground pepper
1 ¼ teaspoon (6 ml) salt
2 table spoons (30 ml) lime juice
½ table spoon (7 ml) coarsely crushed dry-roasted cumin seeds
1 cup (240 ml) sour cream or rich yogurt about 1/3 cup (80 ml) buttermilk
a sprinkle of cayenne pepper or paprika
Boil the potatoes in their skins until they are just fork-tender;
take care not to overcook them. Cool slightly, peel and cut into ½-inch
(1.5 cm) dice. Place in a salad bowl.
2. Heat the
ghee or oil in a frying pan moderate heat. Add the badi pieces or
cashews and, stirring constantly, fry until golden brown. Pour them and
the cooking oil over the potatoes. Add the remaining ingredients and
gently mix, using your hands or a wooden spoon, until the salad is
coated with dressing. Serve at room temperature or slightly chilled,
sprinkled with cayenne or paprika.