Creamy Potato Salad Surprise
ALOO SALAAD

-Recipe from Yamuna mataji
     
          Global 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
Serves: 6

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
teaspoon (1 ml) freshly ground pepper
1 teaspoon (6 ml) salt
2 table spoons (30 ml) lime juice
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

1.    Boil the potatoes in their skins until they are just fork-tender; take care not to overcook them. Cool slightly, peel and cut into -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.