Potato Salad

Name: Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 pounds Potatoes (Medium size, peeled); 0.5 Onion (Small, finely chopped); 0.25 cup Fresh Cilantro (Finely chopped); 1 Green Chilies (Finely chopped (adjust to taste)); 2 tablespoons Lemon Juice (Freshly squeezed); 0.5 teaspoon Salt (Or to taste); 0.25 teaspoon Black Pepper (Freshly ground); 1 tablespoon Mustard Oil (Optional, for a more authentic flavor)

A simple potato salad recipe from an early 20th-century Indian cookbook. This recipe is based on the 'Salads' recipe on page 101, adapted for modern kitchens.

⏱ Prep: 15m

🍳 Cook: 25m

⏰ Total: 40m

🍽 Servings: 4 servings

Ingredients

1.5 pounds Potatoes (Medium size, peeled)
0.5 Onion (Small, finely chopped)
0.25 cup Fresh Cilantro (Finely chopped)
1 Green Chilies (Finely chopped (adjust to taste))
2 tablespoons Lemon Juice (Freshly squeezed)
0.5 teaspoon Salt (Or to taste)
0.25 teaspoon Black Pepper (Freshly ground)
1 tablespoon Mustard Oil (Optional, for a more authentic flavor)

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Instructions

1Place the peeled potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 20-25 minutes. You should be able to easily pierce them with a fork.
2Drain the potatoes and let them cool slightly. Once cool enough to handle, dice them into small cubes.
3In a bowl, combine the diced potatoes, chopped onion, cilantro, green chilies, lemon juice, salt, and black pepper. If using, add the mustard oil.
4Gently mix all the ingredients together. Taste and adjust seasoning as needed. Serve immediately or chill for later.